Peated Malt

Produced by smoking pale malt over burning peat, peated Malt will add a dark, earthy aroma and flavour characteristic of Islay whisky.

Phenols: 15-25ppm

Typical Beer Style(s): Ale, Scotch Ale, Smoked Beers, Old Ale, Smoked Porter, Wee Heavy, etc.

Recommended Maximum Usage: 1-5%

Possible Substitution(s): None