Success in the first batch has prompted me to try this one again, using pretty much the same recipe, except I smoked the grains for a 1/2 hour longer (1kg instead of 500 g) but using only 500g in the brew, and using 300 g of Black Patent kindly supplied by alemaster (and more recently bbqmaster) Keat.
Mash strike was 65 deg C but I quickly raised it to 68... 1hour single stage. Hops bill and yeast identical....
Hunty