what to do?

ole happy here. I jest love that Tumbler autumn brown from sierra nevada so I checked out a bunch of clone recipes and made me a batch. Well it calls for a little bit of smoked malt.I used .375 lbs. in a 8 gallon batch. when ya take a taste the first thing you taste is a decent brown ale then it turns over to taste like a big hit of liquid smoke. I tried to blend it 50-50 with a real good porter i got and you kin still taste that smoky flavor. I might have to git rid of this one but i hope not cause thats alot of work for nuttin. I'm gonna throw out the rest of the pound of smoked malt and not use that anymore but I was wonderin if anybody ever had this happen and what did ya do?thanks n Happy Brewin

I'm not sure that smoke is a flavor that can be covered up. It's like scorching a pot of stew. Once that flavor of something burnt is there, it's there.  Smoke is a more pleasant flavor than scorching the bottom of a pot, but it's still the flavor of something being burned. You can't get rid of it.

I wouldn't give up and toss the smoked grain. Just use less. A half ounce or ounce next time instead of six. A hint of smoke could be nice in a brown ale, though I personally don't think I'd like it and wouldn't take the chance on a full batch. I like smoked salmon and use liquid smoke when I make my own bbq sauce, but I feel myself making funny faces when I think about putting smoke into beer.

Not knowing anything about using smoked malts, I've gotta ask; could the smokey character possibly fade over time? I ask because it'd be a shame to toss a batch that, with perhaps some age, could turn into a real gem.