Mesquite smoked malt

Hey everyone!

Has anyone tried the Briess mesquite-smoked malt? Trying to figure out if it's worthwhile to use in an American amber or even a little bit in an IPA. Please let me know!

I used it along with some traditional German rauch malt in a smoked imperial porter, then aged it on hickory. It's pretty tasty and took gold in smoked beers in a recent comp. Like Briess' cherry wood smoked malt, the smoke character is intense but not harsh. I used 7.9% rauch and 7.9% Mesquite in that recipe. The smoke character is definitely noticeable, but still on the mellow side.

I used 1lbs in a California common recently and it isn't coming through like i was hoping. next time i will double it.