4° L. This unique malt is produced in small batches and smoked over cherry wood, resulting in an enzyme-active malt that contributes an intense yet smooth and sweet smoke flavor and aroma. Recommended for Bamberg-style Rauchbier and other smoked beers, porters, Oktoberfests, and Scottish ale.
At 5-10% of the grist it will contribute a noticeable smoke character in lighter styles; at 30-60% it will contribute a pronounced smoke character to Bamberg-style lagers, Rauchbock, and porters.
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