ObsidianJester
Well-Known Member
Tis possible that my google and forum searching missed something obvious but as the title states I'm trying to find personal experiences with the Briess Cherrywood Smoked Malt.
I've got the Smoked Beers book, read quite a lot and the basics of this question is I'm trying to make a Barley wine Recipe. The First problem is that this malt seems to be somewhat abnormal for smoked malts as far as what I've seen for smoked flavor being powerfully imparted. The second problem is I'm taking a big swing here and trying to make a barley wine recipe, the problem is not only in the economical cost and the time invested for the brewing itself is it can be some months before anything in that high of a gravity is drinkable though the primary (secondary) and months of bottle aging. I understand the principal that the smoked malts will mellow in time, but this one from what little seems to be out there seems to be a bit different than the traditional malts but not a whole lot of recent personal experience is out there on the internet. While I feel comfortable puttering about with recipes that have a month hang time (While of course I in the mean time experiment with other recipes..) A few months to find a failure is not the route I want to go if I Can pick the minds of those that have used this malt.
So how smoky is this for you all? I do understand that due to the fact I'm looking to brew something with a very high og that the amounts may have to be increased as it is destined to be an aged beer but having personal remarks about it would be appreciated.
I'm also willing to take considerations as to base malts, hops that have worked well for anyone that's done anything similar.
In short, what I've found is its a sweeter smoke apparently and a bit milder. Goes with everything. (like Bacon apparently..)
If anyone has aged it or can give a general percentage that they have used successfully I would appreciate it immensely.
I've got the Smoked Beers book, read quite a lot and the basics of this question is I'm trying to make a Barley wine Recipe. The First problem is that this malt seems to be somewhat abnormal for smoked malts as far as what I've seen for smoked flavor being powerfully imparted. The second problem is I'm taking a big swing here and trying to make a barley wine recipe, the problem is not only in the economical cost and the time invested for the brewing itself is it can be some months before anything in that high of a gravity is drinkable though the primary (secondary) and months of bottle aging. I understand the principal that the smoked malts will mellow in time, but this one from what little seems to be out there seems to be a bit different than the traditional malts but not a whole lot of recent personal experience is out there on the internet. While I feel comfortable puttering about with recipes that have a month hang time (While of course I in the mean time experiment with other recipes..) A few months to find a failure is not the route I want to go if I Can pick the minds of those that have used this malt.
So how smoky is this for you all? I do understand that due to the fact I'm looking to brew something with a very high og that the amounts may have to be increased as it is destined to be an aged beer but having personal remarks about it would be appreciated.
I'm also willing to take considerations as to base malts, hops that have worked well for anyone that's done anything similar.
In short, what I've found is its a sweeter smoke apparently and a bit milder. Goes with everything. (like Bacon apparently..)
If anyone has aged it or can give a general percentage that they have used successfully I would appreciate it immensely.