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Briess Cherrywood Smoked Malt - Maillard Malts®

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Briess Cherrywood Smoked Malt - Maillard Malts®

SKU: U18811

Produced using cherry wood and a proprietary smoking process, resulting in a unique, enzyme-active specialty malt that contributes a smooth, sweet, smoky flavor. Try this malt in Scottish Ales, Smoked Beers, Porters, Bamberger Beers, and Rauch Bocks. Lovibond Rating: 5L Usage: up to 70% for big smoke! Try around 20% for more subtle smoke character.

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Description

Details

Produced using cherry wood and a proprietary smoking process, resulting in a unique, enzyme-active specialty malt that contributes a smooth, sweet, smoky flavor. Try this malt in Scottish Ales, Smoked Beers, Porters, Bamberger Beers, and Rauch Bocks. Lovibond Rating: 5L Usage: up to 70% for big smoke! Try around 20% for more subtle smoke character.
Details & Instructions

Additional Information

Malt Type Domestic Base Malt
Origin USA
Lovibond 5
Extract % 79.5
Moisture % 6
Total Protein % 12
S/T 50
Diastatic Power 140
Alpha Amylase 50
Usage % 60

Reviews
5.0 / 5.0
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Pleasant smoke taste
This is the nicest smoked grain I've tried. Far better than peat smoked malt, it doesn't dominate (and ruin) a beer. It adds the smoke taste in a gentle overall way so that it accentuates the malt flavor.
February 23, 2014
Customer Q&A
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Browse 1 question Browse 1 question and 5 answers
Could this be used as a steeping grain for 20-30 when paired with an extract beer kit? I'm not looking to increase gravity but want some flavor/aromas.
Kyle R on Oct 29, 2018
BEST ANSWER: I am not the authority on this topic, but I have seen information suggesting that smoked malts would require a full mash. You might get smoke flavor/aroma in a partial mash, but you could end up with unconverted starches as well, which may lead to some unwanted flavors. If you are willing to go more than 20-30 minutes, you could do 60 minutes at 145-150 degrees with the smoked malt in a grain bag, which would essentially be a mash. If you don't want to add the extra time, you're welcome to experiment. I've done plenty of things that I'm told I should not do, and I generally enjoy the results. Personally, I like to experiment, since I'm the target audience for most of my beers.

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