Smoked Malt

Origin: Germany Color: 9 SRM
Supplier: Must Mash: Yes
Type: Grain Add After Boil: No
Potential: 1.037 SG Diastatic Power: 0.0 Lin
Dry Yield: 80.0 % Max in Batch: 100.0 %
Coarse/Fine Diff: 1.5 % Protein: 11.5 %
Moisture: 4.0 %

Malt that has been smoked over an open fire.
Creates a distinctive "smoked" flavor and aroma.
Used primarily for German Rauchbier but can also be added to Brown Ales and Porters.