Beech Smoked Malt - Weyermann (55 lb)

For smokiness:

• Peated Malt: This malt, commonly used in Scottish ales and Islay single malts, offers a smoky character derived from drying the malt over peat fires. However, the peaty smoke can be quite different from beechwood smoke, often described as more medicinal or phenolic
• Cherrywood Smoked Malt: This malt provides a smoky character with a touch of sweetness and fruitiness, coming closer to the beechwood smoke's vanilla and honey notes compared to peated malt

Balancing smokiness and sweetness:

• Rauchmalz: This German smoked malt, traditionally used in Rauchbiers, is also smoked over beechwood and offers a similar smoky profile to beechwood smoked malt. However, it can be more intensely smoky, so start with a smaller substitution and adjust to your taste [1].
• Blend: Experiment with combining a small amount of peated malt with a touch of CaraMunich malt (around 20L) to achieve smokiness with a hint of caramel sweetness, balancing the profile of beechwood smoked malt