Smoked/Raunch Malt – Weyermann
It will be no surprise that smoked malt will give your beer a smoked flavour and aroma. It will often provide a much better smoked flavour than your peated smoked malt.
Use smoked malt for up to 100% of your grain bill if you want to be closer to the Rauchbier style, but smaller percentages should be used to add smoked character to styles like bock, helles, hefeweizen, porters, Scottish ales and brown ales. At 5-10% you will get a noticeable smoked character whereas 30-60% will be far more pronounced and suitable for darker styles like Stouts and Porters.
Available uncrushed or crushed in-house on request.
You can order these grains in Kg to the nearest gram. Just enter in the volume you require, e.g. 5.250
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