(New page: Category:Beer Category:Ingredients Category:Malt Category:Specialty Malt Malt that has been smoked over an open fire to create a distinctive "smoked" flavor and aroma. Use...) |
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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. | 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. | ||
{{maltStatistics|origin=Germany|yield=80.0 %|potential=1.037|color=9.0 SRM|max=100.0 %|moisture=4.0 %|protein=11.5 %|coarseFineDiff=1.5 %|diastatic=0.0 %|mash=TRUE|notes=}} | {{maltStatistics|origin=Germany|yield=80.0 %|potential=1.037|color=9.0 SRM|max=100.0 %|moisture=4.0 %|protein=11.5 %|coarseFineDiff=1.5 %|diastatic=0.0 %|mash=TRUE|notes=}} | ||
Latest revision as of 21:02, 23 August 2007
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 | |
