Description
Smoked Malt – Bestmalz is smoked over beech wood from the Franconian Jura and imparts to the beer the typical flavor reminiscent of campfires and smoked ham. The malt is ideal for both beer and whiskey production. When first used, we recommend 10% in the bulk, which can be increased up to 100% thanks to high enzyme power. When choosing the amount to be used, it should be borne in mind that the full smoke aroma usually develops only after fermentation and storage.
EBC 3-8
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