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Briess Cherry Smoked Malt

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klosterfocke:
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?

mrbowenz:
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.

Thirsty_Monk:
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.

summy:
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.

dbeechum:
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

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