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Briess Smoked malt is a pale barley malt smoked with cherry wood. The intense smoke flavor is smooth, sweet, and robust and it should be treated as a base malt in the mash. It is recommended that usage be limited to a maximum of 20% in lighter styles like Scottish Ales and Oktoberfests, and 60% in Stouts and Porters. Briess cherrywood-smoked malt offers an exciting alternative to the beechwood-smoked malt traditionally used in most German Rauchbiers, or the peat-smoked malt common in English and Scottish styles.
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Origin: United States Form: Whole grain Color: 5.0° Lovibond (10 EBC) Protein: 12% Moisture: 6.0% (max) Extract (dry): 80.5% (min) Diastatic Power: 140° Lintner Usage Rate: Up to 60% Ingredients: 2-Row barley malt