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Weyermann Rauch Malt

Weyermann Rauch Malt

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Description

2-5L Weyermann® - Beech wood smoked malt from Germany. Intended for use in Rauchbiers, it is also good in heavy Scotch Ales where the affect on flavor is a little more mild than the Peat Smoked malt. Flavor will come through nicely when steeped.

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MoreFlavor Store
porter
John White on Oct 14, 2019
Following recipe
marc d on Aug 28, 2019
porter
John White on Oct 14, 2019
Never made a ranch beer
Matt s on Oct 1, 2019
Following recipe
marc d on Aug 28, 2019
Decent
Brent on Jun 4, 2019
Going to brew a rauch
David T on Dec 17, 2018
smoked
Pat A on Sep 26, 2018
brewing wee heavy
Joseph Liston on May 26, 2018
To make my Rauchbier straight from Heller Brewery, Bamberg!
Guy B on May 12, 2018
Rauchbier is one of my favorite beers.
Ries S on May 7, 2018
needed for a Rauchbier
Robert N on Jan 23, 2018
Never made a ranch beer
Matt s on Oct 1, 2019
Decent
Brent on Jun 4, 2019
Reviews

5.0 / 5.0
8 Reviews
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Does the Job!
Used at 15% malt bill for a mild smoked porter (about 2# for a 6 gallon batch). Good smoke flavor without being overpowering. Note that the malt does not smell nor taste of smoke prior to mashing, but smoke flavor will come through, trust me.
April 13, 2019
It's got the schmoke!
It looks like a normal grain, it smells and even somewhat tastes like a normal grain, but it's got the smoke inside! I brewed a Smoked Hefeweizen with 10 lbs wheat/2-row as per the MoreBeer recipe... plus I added a pound of this Weyermann Rauchmalz to give it character and wooden it up a bit. I figured with only 9% of the grain bill as Rauchmalz, I *might* be able to just barely taste the smoke in the finished weizen. Well as it turned out the smoke was stronger than expected but worked out great and turned out to be very well balanced. Hefeweizen isn't the most smoke-resistant beer so that might factor in too, a smoked IPA would take a bit more.

I would say use this to smoke any beer really. Just be careful or you'll go full-bacon like the rauchbier gods at Aecht Schlenkerla. This of course does have it's charms if you're aiming for that, and I'm sure this malt would fit the bill nicely for any target concentration. But I think for a subtle taste, you'll want this down to about
May 3, 2017
Bamberg Rauchbier!
This is the real stuff for making a Bamberger Rauchbier. Weyermann (maltster) is located in Bamberg, about a mile or two from the Schlenkerla brewpub (the famous Rauchbier brewery) in the old city. No, this malt doesn't smell particularly smokey as grain. But as soon as it hits hot water, you know you've got Rauchmalz. As a beer, you're sitting in Bamberg by the river on a cool, rainy day, thinking of fall in Germany.
August 14, 2014
perfect for porters
When the leaves start changing, then it's time to order this malt. I use a whole pound in porters and even my wife appreciate them.
May 3, 2014
Great for adding a touch of smoke to any beer.
Just don't over do it.
May 29, 2013
Smokey goodness.
Used this as 95%+ of the grain bill for a Rauchbeir, turned out fantastic.
May 29, 2013
Smokin'
This is another great malt. I used it for a smoked porter recipe & it turned out great. This smoked malt in comparison to Peat smoked malt isn't as pungent, so the beer isn't TOTALLY smokey. Great stuff.
May 8, 2013
Mmm...fire
Rauch malt has that lovely campfire smell and taste. Granted, you don't a lot of it for most beers, but a nice rauch beer can really get you into camping mood.
May 6, 2013