BEST Smoked Malt: 3 – 8 EBC / 1.6 – 3.5°L
BEST Smoked Malt
– Gives the beer a characteristic flavor reminiscent of smoked ham and bonfires. Ideally suited to making both beer and whisky.
– The intensity of the smoked flavor 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 flavor usually only unfolds once the beer has been fermented and stored.
Base malt for all beers with a smoky note as well as for Lager, wheat beers, Porter, Bocks and distillates (whisky).
Up to 100% of the grain bill.