Anyone have any experience/opinions on the Briess Cherrywood Smoked Malt? How do you think it compares with Weyermann Rauch as far as intensity and flavor?
I just started drinking an Amber ale with this malt, I used 1lb in a 10 gallon batch , and although you can detect it’s presence, I didn’t get that classic rauch malt/peaty aroma or taste I was after , but, I am going to increase the % and try again . I love the smell of the cherrywood, so I am not giving up on it.
I heard contradicting reports.
Some people loved it and some hated it.
When I brew RauchBier I use 90% of Weyermann smoked malt.
I do not think that I would switch Weyermann with Briess in this recipe.
I made Drew Beechum’s Cherrywood Smoked Mild recipe and it came out fantastic. The recipe calls for a 50/50 combo of Maris Otter and Cherrywood Smoked malt and a tiny bit of other dark malts.
I’m glad that recipe continues to work for people! It seems to be pretty well loved across the board.
Which reminds me… gotta go rack my smoked boddington’s
That gave me a great idea. I have a large supply of apple wood from a 25+ year old tree. I was thinking of what types of meat to use in the Little Chief Smoker but now I am going to try smoking some 2 row with it. I almost have the recipe in my head now…lager yeast for sure…it’s times like this I know why I spend so much time on these sites…thanks
I smoked grain last year with applewood, and used that in a porter.
Results were very good, the apple smoke is sweeter smelling than beech smoke.
This fall I have smoked grains with beech, cherry, and pear. Have not brewed with those, yet.
Can you post the recipe or point me in the direction to find it?
Sure…
Someone posted a copy of it up on the Recipe Wiki.
Thanks! ;D