This smoked malt is produced using apple wood. It is a unique, enzyme-active specialty malt that contributes an intense smoke, smooth, sweet, smoky flavor.
Usage Levels / Beer Styles
- 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
Briess Smoked Malt delivers intense smoked flavor. It is recommend limiting usage to 60% of the grist.
- Color Range °L : 6
- Moisture % : 6
- Protein Total % : 11
- Extract FG Dry : 80.5
- Usage Rate: up to 60%
- Origin : North America