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 Styles: Rauchbier, Bock, Hefeweizen, Porter, Helles, Scottish ales, Brown ales, etc.

Recommended Maximum Usage: Up to 100% in Rauchbier, up to 10% for complexity in other styles.

Possible Substitutions: Peated Malt, Cherrywood smoked malt, more...