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.
