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Crushed Smoked Malt

Dark Rock Brewing

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Crushed Smoked Malt
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Dark Rock's Smoked malt (Rauchmalt) is prepared over a beechwood fire (from the Franconian Jura Mountains) and gives the beer a characteristic flavour reminiscent of smoked ham and bonfires.  The intensity of the smoked flavour depends to a large extent on the amount of malt used. Smoked malt can also be used to produce Whisky.

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What is it?

Dark Rock's Smoked malt is prepared over a beechwood fire (from the Franconian Jura Mountains) and gives the beer a characteristic flavour reminiscent of smoked ham and bonfires. The malt is ideally suited to making both beer and whisky. The intensity of the smoked flavour depends to a large extent on the amount of malt used. We recommend 10% of the grain bill for a first application, increasing it to up to 100% depending on your preference. However, you should take into account that the overall smoky flavour usually only unfolds once the beer has been fermented and stored. 

Depending on the amount of smoking, the malt can be used in 100% of the mash, as some Bamberg brewers or used as a flavouring malt in the 10-30% range. Imparts a distinct smoked character to the beer. Rauchbiers should be based on Marzen recipes and adjusted using Rauchmalt, which shifts the colour from amber to dark amber or light porter. Smoked malt may be steeped.

Main Styles:

  • Rauchbier
  • Marzen
  • Scottish Ales
  • Bock Bier
  • Helles

Technical information:

Smoked Malt (Rauchmalt) is the base malt for smoked lagers or ales. The most common use of smoked malt, however, is not for beer, but for whisky, especially Scotch. Many traditional Scottish distilleries rely on peat-smoked malt for their mashes. Whisky malt is usually dried and cured in peat-fueled, direct-fired kilns. Because peated malt tends to be somewhat acrid, it is rarely used in brewing. When it is used, it is never a base malt but is only added to the grist in fairly small quantities, just to add flavour and complexity. Smoked malt for brewing—often referred to by its German name of Rauchmalz—is usually based on two-row spring barley and is invariably smoked over hardwood. Softer woods, such as pine, are too resinous to produce a pleasant-tasting smoke. The classic beer style using smoked malt is Rauchbier, a medieval lager that may be brewed to varying strengths. 

4-7 EBC 

2.03-3.55 L

What are the scales used?

"Degrees Lovibond" or "°L" scale is a measure of the colour of beer. The determination of the degrees Lovibond takes place by comparing the colour of the substance to a series of amber to brown glass slides. The scale was devised by Joseph Williams Lovibond. The Standard Reference Method (SRM) and European Brewery Convention (EBC) methods have largely replaced it, with the SRM giving results approximately equal to the °L.

The Standard Reference Method or SRM is a system modern brewers use to measure the colour intensity of a beer or wort. The EBC convention also measures beer and wort colour, as well as quantifying turbidity (also known as haze) in beer. EBC (European Brewing Convention) is used to indicate colour in malts (and beers). The lower the EBC is, the lighter is the malt (thus kilned for a shorter time). EBC and SRM/°L scales and conversions are available online and usually provide colour swatches to indicate the colour depth that you are likely to achieve from specific malts. Most craft brewers measure the colour of the grain using EBC (European Brewing Convention). The higher the EBC the darker the malt. Other countries may prefer Lovibond (L) or the Standard Reference Method (SRM). There are currently two colour scales in common use: SRM in the US, and EBC in Europe. The SRM (Standard Research Method) scale is based on an older degrees Lovibond scale and for all practical purposes, SRM and degree Lovibond are identical. So to convert SRM to EBC simply multiply by 2. e.g. 4 SRM = 8 EBC. The formula for converting Lovibond to EBC is  EBC=(2*Lovibond)-1.2

Why Use Dark Rock Malts and Hops?

The Dark Rock Brewing team are passionate about producing the best quality beers. Their mission is to help you to "Master your Craft" and brew the best craft beers possible. There is no reason why home-produced ales cannot be just as good as commercial equivalents. The key to success is having a wide selection of the best quality and freshest ingredients possible. Dark Rock ingredients are not just great value, they are of the highest quality and always supplied fresh. The team strive to source the best malts, and constantly innovate and experiment with new styles and products. Dark Rock also markets top-quality all-grain and partial--mash kits which receive fabulous reviews. They are experienced commercial brewers and supply craft micro-breweries and nano-breweries with equipment and ingredients. They also provide training and business development consultancy to scale-up breweries. This experience is channelled into equipping the home craft brewer with the "tools to compete". Use Dark Rock products and you can't go wrong