Weyermann® German Oak-Smoked Pale Wheat Malt
2.3-3.9° L. This is an heirloom malt known for its use in Gr¤tzer/Grodziskie, a smoked wheat beer once popular in Northern Germany and Poland. This style is related to the German weissbier, but is unusual in that it was a 100% wheat malt beer.
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|SKU||C389I, W389I, G389K|
|Grain Type||International Base Malt|
This is the second time I’ve brewed a Graetzer beer from this malt (scroll down for my earlier review). It’s a historical style, a pleasant all-wheat beer, surprisingly soft given all the hops and all the smoke. This second batch of malt came out somewhat lower on the smoky character than the first batch, or maybe that’s just what I’m remembering. Still a very pleasant result.
Oak smoked grains give a different taste then the rausch biers you've tasted. This is subtle, like drinking a scotch whiskey, but some say it tastes like bacon. Last time I used 6 lbs oak-smoked wheat with two pounds of white wheat, and it was just subtle. This time I used 8 lbs with one pound barley, and it was almost too pronounced, but still excellent. I use kolsch yeast.
I made a Bourbon Barrel Smoked Porter with this oak-smoked wheat. It paired well with the Medium Toast Oak cubes and Bourbon. The beer won third place in the State Competition in California. Thank you Northern Brewer
Smoke was nice and light. Subtle, not too overpowering.
Not the more tradiional smoked malt....there's a bit of campire and phenols. Like it though and it's essential for making Gratzer or Grodziskie.