I have made a smoked porter batch from a concentrate my LBS was making and selling. Before fermentation, I could easily taste the smoke flavour, but 2 weeks after bottling I could no longer.
Later, I made a small (4L) all-grain smoked porter, in which I mashed half the smoked grain and steeped the other half. The smoked flavour was there after bottling, it was great. So I decided to scale up my recipe, and do a 20L batch. This time the smoke flavour is more subtle, perhaps because the process was longer for this bigger batch.
This leads me to think that smoke flavour tends to dissipate in the air during the brewing process, but I am not sure.
My goal is to keep that smoke flavour in the beer as long as possible.
Should I steep all my smoked malt, mash it all, or continue to do both ?