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Smoked Malt

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Grain in the fields

Malt that has been smoked over an open fire to create a distinctive "smoked" flavor and aroma. Used primarily for German Rauchbier but can also be added to Brown Ales and Porters.

Origin Germany
Yield 80.0 %
Potential 1.037
Color 9.0 SRM
Max in Batch 100.0 %
Moisture 4.0 %
Protein 11.5 %
Coarse Fine Difference 1.5 %
Diastatic Power 0.0 %
Recommend Mash TRUE
Notes
Compare various malts with the Malts Chart