SMOKED GRAINS

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Weyermann Beech Smoked
Barley malt has exceptional flavor and aroma typical of this classic German malt style. Perfect for German classics like Kellerbier and Rauchbeir, or for Scottish or Alaskan ales. 2.1-3.6 L

Weyermann Oak Smoked
This smoked malt is specifically designed for traditional northeastern European wheat ales. Its fine oak smoke aroma and taste are thus most suited to Grodziskie (Grätzer beer) and similar styles. But the oak smoked flavor is an interesting substitute for cherry, beech, or peat smoked malts in any smoked beer, or an interesting addition to any wheat beer or ale.  2.1-2.8 °L

  5 °LBriess Cherry-Wood Smoked
Pale barley malt smoked with cherry wood. The smoke flavor is smooth, sweet, and robust. Although Smoked malt will behave like a base malt in the brewing process, it imparts an intense smoke flavor. It is recommended that usage be limited to a maximum of 20% in lighter styles like Scottish Ales and Oktoberfests, and 60% in Stouts and Porters. Briess cherry wood-smoked malt offers an exciting alternative to the beechwood-smoked malt traditionally used in most German Rauchbiers, or the peat-smoked malt common in English and Scottish styles.  5 °L

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Simpsons Peat Smoked
Ingredient for providing the essential Peat flavor in Scotch Whisky and Whiskey around the world. Also suitbale for smoked beer styles, a little goes a long way! 1.3-1.7 L.