Beech smoked malt from Weyermann® Malts is prepared over beech wood from the Franconian Jura Mountains in Germany and gives the beer a characteristic flavour reminiscent of smoked ham and bonfires with gentle notes of vanilla and honey. 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. Weyermann® recommends 10% of the grain bill for a first application, and increasing 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. Beech smoked malt complies with the purity guidelines of the German Reinheitsgebot.
Malt Type: Smoked/Base Lovibond: 1.6-3.5 °L Extract: 77% Moisture: 5.5% Soluble Protein: Total Protein: 9.5-13% Usage: 10% up to 100%
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