Cooking with Smoked Malt

I have a pound of Breiss cherrywood smoked malt collecting dust. I like smoked beer occasionally, but not enough to brew a batch. The plan is to make wort from smoked malt and use the wort as a simmer sauce to cook some chicken.

8oz. Cherrywood smoked malt
2oz. Cararoma malt
1oz. Acid malt

Put ground malt in a hop bag. Mash 1qt water at 160F for 45mins. Drain mash. Batch sparge with 1qt water at 170F. Boil wort for 10 minutes.

Add to wort:
1 pound of boneless chicken (I'm using dark meat)
2tsp. granulated garlic
2tsp. mixed spices, a blend of 21 herbs and spices from Costco
1tsp. kosher salt
4tsp. butter

Simmer for 30 minutes then remove chicken.

Add:
2cups of instant brown rice

Simmer rice for 10 mins.

Add:
3 handfuls of mixed frozen veggies.

Simmer 5 minutes. Put the chicken back in the pot.

Add:
3 dollops of sour cream.

Simmer for 5 mins. Let cool to serving temp.

Smells like bacon when cooking.

It actually turned out to be a pretty good chicken stew on rice. I added a dash of salt and pepper at serving time. It was savory and didn't taste like anything I've eaten before.

If I made the same thing again, I'd use a little more garlic and more smoked malt. The smokiness was there, but it was mild. I'll probably try a pound of smoked malt next time.