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. We recommend limiting usage to 60% of the grist.
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