Kilned malt
Beechwood smoked malt
Bacon and campfire over an otherwise pale malt base. Bamberg maltsters kiln it over beech logs.
Colour
3 L
6 EBC
Potential extract
37 ppg
points per pound per gallon
One kilo gives
+11.1
gravity points in a 20 litre batch at 72% efficiency
Usual ceiling
100%
of the grist
Enzyme
Yes
Converts itself, and has power spare for adjuncts
How to use it
30% is a clear smoke character, 100% is a traditional Bamberg rauchbier. Start low: the perception grows as the beer conditions.
Belongs in
- Rauchbier
- Lichtenhainer
- Baltic Porter
Buying it
Buy it whole and crush it on brew day if you can. Milled malt goes stale within weeks, and a stale base malt is the most common reason a beer with no obvious fault still tastes of nothing. Store it cool, dry and sealed against insects.
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