Prepared over beech wood from the Franconian Jura Mountains, Smoked malt gives the beer a characteristic flavour reminiscent of smoked ham and bonfires. The malt is ideally suited to making both beer and whiskey. The intensity of the smoked flavour depends to a large extent on the amount of malt used.
We recommend 10% of the grain bill for a first application, increasing it to up to 100% depending on your preference. However, you should take into account that the overall smoky flavour usually only unfolds once the beer has been fermented and stored.