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weyermann-beech-smoked-malt

Weyermann® Beech Smoked Malt

$0.19

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Accuracy & Detail

We make it simple to get exactly the malt you need — sold by the ounce or by the pound. Each variety is weighed with precision to a 0.08-ounce tolerance and double-checked to keep your recipe on target.

How We Package

You also choose how we package it. Use the Recipe Selector to combine all your malts into one bag for convenience — that saves us time in packaging and we pass that savings on to you. Or select “None” if you prefer them bagged separately. And if you’d like, we’ll mill your malts at no extra cost.

160 in in stock

Product Details

Taste & Character

Weyermann® Beech Smoked Malt is a specialty malt crafted from barley kilned over beechwood, creating a distinctive smoky profile. With a pale color range of 1.5–2.5 Lovibond, it contributes notes of campfire, bacon, and wood smoke while maintaining a clean base malt character. Its balanced smokiness allows both bold and subtle flavor applications in brewing.

Where It Shines

This malt is the foundation for traditional Rauchbiers and other smoke-forward beers. It also works beautifully in Porters, Stouts, and experimental styles where a touch of smoke enhances complexity. Its unique character complements both malt-forward and hop-driven recipes.

Role in the Brewhouse

Weyermann® Beech Smoked Malt provides both fermentable extract and distinctive smoke flavor, allowing it to be used as a partial addition or up to 100% of the grist. Its versatility makes it valuable for creating anything from subtle smoky undertones to bold, assertive smoke-dominant beers.

Brewer’s Guidance

Use Beech Smoked Malt at 5–100% of the grist, depending on the intensity of smoke desired. Lower percentages add gentle campfire notes, while higher usage produces classic Rauchbier character. Pair with caramel or roasted malts for added depth and balance.

Quick Description

A beechwood-smoked specialty malt (1.5–2.5 °L) with bold smoky notes of campfire, bacon, and wood smoke. Perfect for Rauchbiers, Porters, Stouts, and experimental styles, adding complexity and signature smoke flavor.

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