Briess Cherrywood Smoked Malt 1 LB
Malt Style: Smoked Malt
Flavor: Pronounced smoke
Subtle fruity
Malty sweet
Smooth
Clean
Sweeter than Briess Mesquite Smoked Malt
Aroma: Pleasant smoke aroma
CHARACTERISTICS / APPLICATIONS
Produced using cherry wood.
The result is a unique, enzyme-active specialty malt with a blend of pronounced smoke and subtle fruity flavor with
malty sweetness that is surprisingly smooth and clean.
Use to develop subtle background flavor, complexity or rich, robust smoky flavor in a variety of beer styles:
Scottish Ales, Smoked Beer, Porters, Bamberger Beer, Rauch Bock
Produced in the U.S.A. from AMBA/BMBRI recommended 2-Row malting varieties
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.
Flavor: Pronounced smoke
Subtle fruity
Malty sweet
Smooth
Clean
Sweeter than Briess Mesquite Smoked Malt
Aroma: Pleasant smoke aroma
CHARACTERISTICS / APPLICATIONS
Produced using cherry wood.
The result is a unique, enzyme-active specialty malt with a blend of pronounced smoke and subtle fruity flavor with
malty sweetness that is surprisingly smooth and clean.
Use to develop subtle background flavor, complexity or rich, robust smoky flavor in a variety of beer styles:
Scottish Ales, Smoked Beer, Porters, Bamberger Beer, Rauch Bock
Produced in the U.S.A. from AMBA/BMBRI recommended 2-Row malting varieties
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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