Briess Cherrywood Smoked Malt
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.
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|Support Documents||Click here for documents|
C030I, W030I, G030K
Briess Cherry Wood Smoked Malt delivers pronounced smoke flavor. We recommend limiting to 60% of the grain bill.
|Grain Type||Domestic Base Malt|
|Malt Color||Light (0-15° L)|
I added this to a my favorite Imperial Stout recipe. The product was great with a nice aroma. It did not smell as potent as the Rausch malt I've used in other recipes. The beer is still aging so I have not tasted the final product yet.
A nice blend of aromas, turned into a great brown beer.
Tastes great in a porter.
I decided to try a smoked malt when I wanted to make a honey smoked wheat beer. Being a decent BBQer, I wanted to capture some of the allure of smoked meats in a beer...a summer beer. The malt by itself wasn't enough of what I wanted so I paired it with some charred oak chips. Dumb luck strikes again...perfect for what I wanted.
I made a smoked maple beer. Its freaking awesome. I ended up running out because my friends couldn't control themselves