Smoked Malt, 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.

Typical Beer Style(s): Bock, Hefeweizen, Porter

Possible Substitution(s): Peated Malt, more...