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Malt that has been smoked over an open fire to create a distinctive "smoked" flavor and aroma. Used primarily for German Rauchbier but can also be added to Brown Ales and Porters. | Malt that has been smoked over an open fire to create a distinctive "smoked" flavor and aroma. Used primarily for German Rauchbier but can also be added to Brown Ales and Porters. | ||
{{maltStatistics|origin=Germany|yield=80.0 %|potential=1.037|color=9.0 SRM|max=100.0 %|moisture=4.0 %|protein=11.5 %|coarseFineDiff=1.5 %|diastatic=0.0 %|mash=TRUE|notes=}} | {{maltStatistics|origin=Germany|yield=80.0 %|potential=1.037|color=9.0 SRM|max=100.0 %|moisture=4.0 %|protein=11.5 %|coarseFineDiff=1.5 %|diastatic=0.0 %|mash=TRUE|notes=}} |
Revision as of 18:34, 9 March 2007
Malt that has been smoked over an open fire to create a distinctive "smoked" flavor and aroma. Used primarily for German Rauchbier but can also be added to Brown Ales and Porters.
Origin | Germany |
Yield | 80.0 % |
Potential | 1.037 |
Color | 9.0 SRM |
Max in Batch | 100.0 % |
Moisture | 4.0 % |
Protein | 11.5 % |
Coarse Fine Difference | 1.5 % |
Diastatic Power | 0.0 % |
Recommend Mash | TRUE |
Notes | |
Compare various malts with the Malts Chart |