m (added malt header) |
m |
||
Line 1: | Line 1: | ||
[[Category:Beer]] | [[Category:Beer]] | ||
− | [[Category: | + | [[Category:Beer ingredients]] |
[[Category:Malt]] | [[Category:Malt]] | ||
[[Category:Specialty Malt]] | [[Category:Specialty Malt]] |
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 |