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Mesquite smoked malt

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dragonfyre

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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!
 

microbusbrewery

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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.
 

npray

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