Smoked Beer

I have entered the following into Beersmith with ingredients I have available :

(Beersmith has scaled the recipe to Mini-BIAB)

1kg Pale Malt (2 Row) 33.1%
1kg Smoked Malt 33.1%
0.72kg Carared 24%
0.15kg Munich I 5%
0.14kg Chocolate Malt 4.8%

Hops :
5g Amarillo [8.50%] at 60min
5g Amarillo [8.50%] at 20min
5g Amarillo [8.50%] at 5min

What do you guys think? Where can I improve/add? The reason I added Munich is because I have a little left from a previous batch I want to use before it becomes old. I have some Southern Promise hops as well, will this be better?

As you can see, I am pretty new at this.

But, I am eager to try and create a recipe of my own. I do not have a LHBS and as such, sourcing malts is expensive and I buy a little at a time.

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Thank you Hashie, I will increase the hops to 11g each. As I understand, smoked malt can be used as a base malt as well (it depends on how smoky you want your beer).

I read somewhere that in Scotland all malts were dried over smoke fires in the past, and as such, all malts were "smoked" malts. I may have the cat at the tail

I'll let you know how it turns out!

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Thank you Joshua, I figured I am going to try it anyway! I am also going for a Rooibos tea beer this weekend ... I live in the country where it originates : South Africa (and not Africa as I have seen all over the internets ) so I have ample, cheap supply!

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