Beech Smoked Malt - Weyermann (55 lb)

For smokiness:


Peated Malt: This malt, commonly used in Scottish ales and Islay single malts, offers a smoky character derived from drying the malt over peat fires. However, the peaty smoke can be quite different from beechwood smoke, often described as more medicinal or phenolic

Cherrywood Smoked Malt: This malt provides a smoky character with a touch of sweetness and fruitiness, coming closer to the beechwood smoke's vanilla and honey notes compared to peated malt

Balancing smokiness and sweetness:


Rauchmalz: This German smoked malt, traditionally used in Rauchbiers, is also smoked over beechwood and offers a similar smoky profile to beechwood smoked malt. However, it can be more intensely smoky, so start with a smaller substitution and adjust to your taste [1].

Blend: Experiment with combining a small amount of peated malt with a touch of CaraMunich malt (around 20L) to achieve smokiness with a hint of caramel sweetness, balancing the profile of beechwood smoked malt