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Beech Smoked Malt

Original price $0.00 - Original price $34.99
Original price $0.00
$3.49 - $124.99
Current price $3.49

Made from the finest German quality brewing barley malted in Bamberg, the capital of smoked beers. The strong beech wood smoke gives this malt its unmistakable flavor, hence being the ideal ingredient to perfect any aroma-intensive beer style.


Pronounced smoke aroma, malty-sweet, with vanilla and honey notes

Typical Syles

Smoke malt for light and dark beer styles, typically for:

  • Pale Lager with Smoke
  • Amber Lager; Bamberger Rauchbier, Kellerbier, Bamberger  Maerzen, Rauchbier
  • Bock; Rauchbierbock
  • Wheat beer; Dark wheat, Wheat Bock, Bamberg Weisse Rauchbier, Lichtenhainer
  • Strong Ale; Old Ale
  • Porter; Smoked Porter
  • Specialty Beer; Sathi, Gotlandsdricke

Recommended addition

Up to 100%, depending on the desired smoke intensity. Dosage of 5-10% already increases the aroma complexity with vanilla and honey aromas. Higher dosages achieve strong smoky notes, such as smoked ham.

Enzyme activity 


4.0 – 8.0 EBC
2.0 – 3.5 Lovibond

Possible Substitutions

Peated Malt, Cherrywood smoked malt

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
  • 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