Malt of the Month: Cherry Wood Smoked Malt

Mesquite Smoked Malt is the newest malt from Briess and can be used in beers from traditional to creative brewing. But we don’t want to forget about its older sibling, Cherry Wood Smoked Malt, that Briess rolled out a few years ago. The last recipe I posted — Rogerfest Cherry Wood Lager — was developed by Charlie Papazian when this malt first launched. This is another smoked malt that can be used in a wide range of beers for smoky flavor or depth and complexity.

Cherry Wood Smoked Malt is described as having pronounced smoke, subtle fruity flavor. It is malty sweet, smooth and finishes very clean.

Cherry Wood Smoked Malt is sweeter than Mesquite Smoked Malt. They both are 5º Lovibond with a 140DP.

Try it in smoked beers, Scottish ales, porters, Bamberger and Rauch beers. Not sure how much to use? Here are some recommended starting usage rates:

  • 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 Cherry Wood Smoked Malt delivers pronounced smoke flavor. We recommend limiting usage to 60% of the grist.

Briess Cherry Wood and Mesquite Smoked Malts are both available in 50-pound foil lined bags.


About Dan Bies

Dan BiesPrior to joining Briess, Dan gained experience as a chemist and lab leader in several industries. At Briess, Dan is responsible for performing malt analysis, microbiological testing, brewing and R&D projects, including new product development and process improvement. Dan manages the pilot brewing and pilot plant operations and commercialization of new products in the extract plant. Recent projects include gluten free beer, malta, fermented malt beverage base and downstream beer color and flavor adjustment products. He regularly helps formulate recipes for home and craft brewers and has published articles, posters and given presentations in support of the craft brewing industry. Prior to joining the technical service staff, Dan was an analyst in the malting lab.

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