Apple Wood Smoked Malt, Briess, Recipe Grains

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.

These grains are crushed in the amounts needed.