Hey
@jamie_savoie , finally made some smoked porter last week. I don't have the recipe details here but it was made up of:
(5 gallon batch)
11 lbs Maris Otter
1.25 lbs of chocolate malt
some crystal 75 probably 8 oz
5 oz smoked malt
Hops (not shooting for a hoppy beer here of course)
Columbus 60 min
Mt. Hood 20 min
Didn't use the planned WY1968 ESB because I wasn't confident in the smell of my starter when I took a sniff during the mash. I ended up pitching the backup US-05.
The temp in my basement has been hovering 20C-21C lately. Hopefully it won't be too hot in the carboy for that yeast.
I'll let you know when it's kegged.
Haven't been brewing much lately due to various factors. The pipeline in dwindling. Planning on following your path and doing some saisons next since I think some of these yeasts have a better tolerance for the warm weather.