Smoked Malt Cracked – 150g

Description

Smoked malt is prepared over beech wood and gives beer a characteristic flavour reminiscent of smoked ham and bonfires.

The malt is ideally suited to making both beer and whisky and the depth of smoke character is dependent on the volume used.

Typically used in Rauchbier

Method: Add 150g of grain to 1 litre of boiling water in a jug, steep for 15 – 20 minutes, strain into fermenter and rinse grain with cold water (into fermenter). Discard grain (do not add grain to fermenter!).