Malt Type: Specialty
Grain Origin: North America
Wort Color: 5 °Lovibond (10 EBC)
Protein: 12.0%
Moisture: 6.0% max.
Extract (dry): 80.5% min.
Diastatic Power: 140 °Lintner
Usage: 60% max.
Briess Smoked malt is a pale barley malt smoked with cherry wood. The smoke flavor is smooth, sweet, and robust. Although Smoked malt will behave like a base malt in the brewing process, it imparts an intense smoke flavor. 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 cherry wood-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.
