Smoked Malt (American)

Smoked malt is produced using cherry wood. The result is very smooth, smoky flavored, enzyme-active kilned malt. Use in a variety of beer styles such as Scottish Ales, Smoked Beer, Porters or Rauch Bocks to develop complexity or rich, robust smoky flavor. We recommend limiting usage to 60% of the grist. Product information… Store in a temperate, low humidity, pest free environment at temperatures of <90 ºF. Improperly stored malts are prone to loss of freshness and flavor. Whole kernel diastatic and preground malts are best when used within 6 months from date of manufacture. Whole kernel roasted malts may begin experiencing a slight flavor loss after 18 months.