Description

Smoked (Rauch) Malt - BestMalz

BestMalz Smoked Malt is prepared over beech wood from the Franconian Jura Mountains and gives the beer a characteristic flavour reminiscent of smoked ham and bonfires. The malt is ideally suited to making both beer and whisky.
The intensity of the smoked flavour depends to a large extent on the amount of malt used. We recommend 10% of the grain bill for a first application, increasing it to up to 100% depending on your preference. However, you should take into account that the overall smoky flavour usually only unfolds once the beer has been fermented and stored.

Flavours and characteristics

Flavour reminiscent of smoked ham and bonfires.

Usage

Up to 100%

Colour

°L: 1.6 - 3.5

Beer styles

Export, wheat beers, Porter, Bock and distillates (whisky).

Possible substitutes

Cherry Wood Smoked Malt - Briess

Recipes

Need inspiration? Visit our recipes page.