Produced from cherry wood, Briess Smoked Malt is a unique malt with enzymes active for self conversion, contributing an intense, smooth, sweet and smoky flavor and aroma. Developed for utilization in a variety of styles, including Scottish ales, Smoked beers, Porters, Bamberger style lagers, especially Marzen and Bock
Briess Smoked Malt delivers intense smoked flavor. Brew and Grow recommends limiting usage to 60% of the grist.
Usage Rate: 60%
• 5-10% Noticeable smoke character in lighter styles such as Scottish Ales and Oktoberfests
• 10-20% Pronounced smoke character in lighter styles like Scottish Ales and Oktoberfests
• 30-60% Noticeable to pronounced smoke character in darker styles like Stouts and Porters