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Weyermann® Smoked Malt


SKU# U18271

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1.7-2.8° L. Malt dried over a beechwood fire gives a distinctive smoked flavor and aroma.

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Product Details
1.7-2.8° L. Also known as Rauchmalt, Weyermann's famous beechwood-smoked malt can make up to 100% of the grist for classic Bamberger Rauchbier. Use smaller percentages to add smoke character to bock, helles, hefeweizen, porters, Scottish ales, brown ales, etc.
Additional Information
Malt TypeInternational Base Malt
Alpha Amylase0
Diastatic Power>150 WK
Extract %78-81
Soluble Protein %0
Total Protein %11.0-12.0
Usage %100
Moisture %4.0-5.0
4.8 / 5.0
4 Reviews
5 Stars
4 Stars
3 Stars
2 Stars
1 Stars
Great for Rauch Bier
Good malt!
June 9, 2016
January 31, 2016
Smoked hefeweizen
Bought a pound of smoked weyermann malt to add to a NB hefeweizen kit. Was hoping for a Schlenkerla style smoked wheat. Steeped at 150 for about 45 minutes. Kit added. 2 weeks primary, 2 weeks secondary. Nice bit of smoke in the nose, also seemed to add a bit of maltyness as well. Overall a pretty good addition for off the cuff. Will likely be doing this again. Thanks, NB
November 6, 2015
October 14, 2015
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Browse 1 question Browse 1 question and 7 answers
I'm new to home brewing. Can this be used like specialty grain in an extract kit?
Caleb S on Mar 13, 2018
BEST ANSWER: Yes and no. A lot of what the specialty grains add in an extract kit is color with a subtle flavor contribution. This is a base malt, so it has diastatic power (enzymes to convert starch to sugar) but very little to add in the way of color. As for flavor, it would likely add a smoke flavor but I would think it would be hard to find the right balance of too little vs. too much just using it as a steeping grain. However, given the thousands (ok, tens of thousands) of people homebrewing, you can probably find some guidance to follow from someone who has done just that. Good luck!

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