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Briess Cherrywood Smoked Malt

$2.49

SKU# U18811

Flat Rate Shipping only $7.99 only from Northern Brewer

4° L. This unique malt is produced in small batches and smoked over cherry wood, resulting in an enzyme-active malt that contributes an intense yet smooth and sweet smoke flavor and aroma.

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Product Details

4° L. This unique malt is produced in small batches and smoked over cherry wood, resulting in an enzyme-active malt that contributes an intense yet smooth and sweet smoke flavor and aroma. Recommended for Bamberg-style Rauchbier and other smoked beers, porters, Oktoberfests, and Scottish ale.

At 5-10% of the grist it will contribute a noticeable smoke character in lighter styles; at 30-60% it will contribute a pronounced smoke character to Bamberg-style lagers, Rauchbock, and porters.

Additional Information
Malt TypeDomestic Base Malt
Alpha Amylase50
Diastatic Power140
Extract %79.5
OriginUSA
Soluble Protein %0
Total Protein %12
S/T50
Usage %60
Lovibond5
Moisture %6
Reviews
5.0 / 5.0
4 Reviews
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very smooth
I am actually using the beer flavorings to make a whole grain bread. This works very well with a citrus hops and seems to have fewer indigestible bits.
August 24, 2017
Purchased
3 months ago
Awesome addition to a Bourbon Stout
I used a pound of this in a Bourbon Stout to add a little smokey flavor to it. Awesome. My best stout ever. However, I would not put it in everything. I put a half pound in an Imperial IPA and not quite sure about it.
March 22, 2016
Rauchbier
You should know I love rauchbiers, and the smokier, the better. Decided to do one using a different malt, and used this one from Briess. 100% of my malt bill. It is incredibly smoky, but very tasty, and different than using the traditional beechwood - maybe a bit nicer.
January 11, 2016
Wonderful Light fruit and smoke aroma.
Used 8 oz in a graf (50/50 cider/beer). I made mine dark sweet and roasty using 8oz as a steeping grain for 20 mins around 150-160*F. First graf and smoke was suttle and not overpowering and complimented the cider well. Will use again for graf or maybe a porter or stout.
October 6, 2015
Q&A
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Browse 1 question Browse 1 question and 2 answers
What is the potential gravity of this grain?
A shopper on Jan 12, 2017
BEST ANSWER: The potential gravity of this grain is the floor. Drink to much and that's where you land

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