Fermentable
Smoked Malt, Cherry Wood — Briess
Briess
Spec sheet The maker publishes these figures for this exact product.
- Maker
- Briess
- Origin
- United States
- Type
- kilned-toasted
- Malt class
- base-pale
- Color
- 5.0 °L (12.1 EBC)
- Extract, fine-grind dry basis
- 80.5 %
- Moisture
- 6.0 %
- Diastatic power
- 90 °Lintner
- Suggested max
- 60 % of grist
- Needs mashing
- Yes
Description
Two-row smoked over cherry wood instead of beech, which trades the savory ham note of a Bamberg malt for something fruitier and rounder. Briess file it with the kilned malts rather than the roasted ones and it stays enzyme-active at 90 Lintner, so it can carry its own conversion at 15-30 ppm phenol. Five to ten percent seasons a Scottish ale or Oktoberfest, thirty to sixty puts real smoke into a stout or porter, and sixty percent is where Briess stop.
Source
brewingwithbriess.com (PDF)