Smoked Malt
Authentic Beechwood Smoke • Campfire & Bacon Notes • Rauchbier Essential
Smoked Malt is a German-style malt kilned over beechwood fires, prized for the rich, savory smoke character it brings to beer. From a whisper of campfire in a porter to the full smoked-bacon intensity of a classic Bamberg rauchbier, this is the malt that puts genuine smokehouse flavor in the glass.
With 37 PPG of extract and a pale 5 °Lovibond color, Smoked Malt performs like a base malt — it can anchor an entire grain bill — while every pound carries its distinctive beechwood smoke.
Flavor & Aroma Profile
- Rich beechwood smoke character
- Campfire and woodsmoke aroma
- Savory smoked-bacon notes
- Clean, bready malt underneath
- Smooth, lingering smoky finish
Smoke perception scales dramatically with usage: small additions read as a subtle savory accent, moderate rates give a clear smoky presence, and very high rates produce the assertive, ham-like intensity of traditional rauchbier. Smoke also mellows with age, so fresh batches taste strongest.
Brewing Applications
Smoked Malt is a staple ingredient in many smoke-forward styles, including:
- Rauchbier
- Smoked Porter
- Smoked Stout
- Scotch Ale
- Smoked Märzen
- Grätzer-Inspired Ales
- Smoked Helles
It is also used in small amounts to add a savory, rustic undertone to dark ales and holiday beers.
Usage Recommendations
For a subtle smoky note, use Smoked Malt at 5–20% of the total grain bill; for a defined smoke presence, 20–50%; and for authentic Bamberg-style rauchbier it can make up to 100% of the grist thanks to its full base-malt enzyme power. Start conservative — smoke is far easier to add than to remove.
Pair it with Munich malt for a malty rauchbier backbone, or with roasted malts in a smoked porter where the char and smoke reinforce each other.
Specifications
- PPG (Points Per Pound Per Gallon): 37
- Color: 5 °Lovibond
- Flavor Notes: Smoke, campfire, bacon, beechwood
- Usage Rate: 5–20% for subtle smoke, up to 100% for rauchbier
- Beer Styles: Rauchbiers, smoked porters and stouts, Scotch ales
Whether you're recreating a classic Bamberg rauchbier or adding a wisp of campfire to a porter, Smoked Malt delivers the authentic beechwood character that defines the world's great smoked beers.
Original: $0.21
-67%$0.21
$0.07
Description
Authentic Beechwood Smoke • Campfire & Bacon Notes • Rauchbier Essential
Smoked Malt is a German-style malt kilned over beechwood fires, prized for the rich, savory smoke character it brings to beer. From a whisper of campfire in a porter to the full smoked-bacon intensity of a classic Bamberg rauchbier, this is the malt that puts genuine smokehouse flavor in the glass.
With 37 PPG of extract and a pale 5 °Lovibond color, Smoked Malt performs like a base malt — it can anchor an entire grain bill — while every pound carries its distinctive beechwood smoke.
Flavor & Aroma Profile
- Rich beechwood smoke character
- Campfire and woodsmoke aroma
- Savory smoked-bacon notes
- Clean, bready malt underneath
- Smooth, lingering smoky finish
Smoke perception scales dramatically with usage: small additions read as a subtle savory accent, moderate rates give a clear smoky presence, and very high rates produce the assertive, ham-like intensity of traditional rauchbier. Smoke also mellows with age, so fresh batches taste strongest.
Brewing Applications
Smoked Malt is a staple ingredient in many smoke-forward styles, including:
- Rauchbier
- Smoked Porter
- Smoked Stout
- Scotch Ale
- Smoked Märzen
- Grätzer-Inspired Ales
- Smoked Helles
It is also used in small amounts to add a savory, rustic undertone to dark ales and holiday beers.
Usage Recommendations
For a subtle smoky note, use Smoked Malt at 5–20% of the total grain bill; for a defined smoke presence, 20–50%; and for authentic Bamberg-style rauchbier it can make up to 100% of the grist thanks to its full base-malt enzyme power. Start conservative — smoke is far easier to add than to remove.
Pair it with Munich malt for a malty rauchbier backbone, or with roasted malts in a smoked porter where the char and smoke reinforce each other.
Specifications
- PPG (Points Per Pound Per Gallon): 37
- Color: 5 °Lovibond
- Flavor Notes: Smoke, campfire, bacon, beechwood
- Usage Rate: 5–20% for subtle smoke, up to 100% for rauchbier
- Beer Styles: Rauchbiers, smoked porters and stouts, Scotch ales
Whether you're recreating a classic Bamberg rauchbier or adding a wisp of campfire to a porter, Smoked Malt delivers the authentic beechwood character that defines the world's great smoked beers.
