Produced from top quality German Spring Barley, Weyermann Smoked Malt imparts smoked flavor and aroma with gentle notes of vanilla and honey and perhaps hints of “bacon.” For utilization in Bamberger Rauchbier style lagers, Scottish and Alaskan ales or any beer designed to have a smoked flavor and aroma. With usage rates up to 100% in all grain recipes, especially for true Rauchbiers, Smoked Malt may be specified in the grist at 4 – 6% in Scottish style ales as an alternative to Peated malts.
Lovibond: 1.5 – 2.5
Use Rate: 100%
Moisture: 3% Max
To gently flavor porters, specify 4 – 5% of the total grist be smoked malt, providing a hint of the smoke to round out the overall flavor profile of smoked porter.