It will be no surprise that Beech smoked malt will give your beer a smoked flavour and aroma. It often provides a much better smoked flavour than peated smoked malt. 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.
Available uncrushed or crushed in-house on request.
Malt substitutes: Gladfield Manuka Smoked Malt