Briess Smoked Malt delivers an intense yet smooth, sweet, smoked malt character not available in any other commercially available smoked malt, and that lends itself to use in many beer styles.
It is characterized by:
- Intense smoke flavor
- Smooth, sweet, smoked malt character
- Smoked with cherry wood
- No astringent, phenolic harshness
- Alpha Amylase 50
- Smoked in small batches
- Delivers consistent smoked flavor
Because Briess Smoked Malt is produced in small batches right here in America’s Heartland and stored in foil-lined bags that retain flavor, aroma and product freshness, you can brew the same recipe over and over again with consistent results. And its smooth, sweet smoked malt flavor gives you the tool needed to brew beer with terrific new flavors.
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
We recommend limiting usage to 60% (but we really can’t tell you what to do…you rebel)
Avg. Lovibond: 5
Country of origin: USA
Double Chocolate Smoked Porter (5 gallons)
6 lbs Light Dry Malt Extract (use 11 lbs 2-row for all grain version)
2 lbs Briess Cherrywood Smoked Malt
1 lb Caramel 60L
1 lb Chocolate Malt
8 oz Carapils (Dextrin Malt)
8 oz Cocoa Powder (end of Boil)
1 oz Kent Golding Hop Pellets (60 min)
1 pack Nottingham Dry yeast
**Note: Extract brewers, steep crushed grains in 150° water for 30 minutes in a loosely tied
grain bag. After 30 minutes, apply heat and just before boil starts, remove grains and allow to
drain into your pot.
Remember to add your extract at the last 5 min of the boil so that you get the right hop utilization.
Color: 39 SRM