Weyermann Oak Smoked Wheat Malt

[smdjoachim]

I have some Weyermann Oak Smoked Wheat Malt coming my way and I want to make a smoked porter along the lines of Alaskan smoked porter.
Has anybody used it?
How much to use to get it noticeable,but not in your face?

[6470zzy]

Not familiar with this malt, but took a look and found this recipe, which I have never brewed :

2005 BYO magazine Alaskan Smoked Porter recipe.

8.25 lbs. (3.74 kg)
2-row pale malt
4.0 lbs. (1.81 kg)
Munich malt
12 oz. (0.34 kg)
crystal malt (45 °L)
11 oz. (0.31 kg) chocolate malt
7 oz. (0.20 kg) black patent malt
10.75 AAU Chinook hops (60 mins)
(0.90 oz./25 g of 12% alpha acids)
3.75 AAU Willamette hops (15 mins)
(0.75 oz./21 g of 5% alpha acids)
Wyeast 1968 (London ESB) or
White Labs WLP002
(English Ale) yeast
0.75 cups corn sugar (for priming)

Step by Step

Smoke 1.0 lb. (0.45 kg) of the Munich malt with alder wood. Mash at 154 °F (68 °C). Boil for 90 minutes. Ferment at 68 °F (20 °C).