Smoke Malt

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Batz Brewery...Hand crafted beers from the 'Batcav
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While in Adelaide I scored 500gm of smoke malt from Dave at Goliaths

I was a big sceptical on how much to add to a brew so , a Oktoberfest I added .150 gm

This I am drinking now and it's a beaut !
Loverly smoke falvour without being overpowering at all.

The I did a Porter and added what was left , .350 kg
I racked this today and had a taste , another winner I think , you can get away with a bit more in a porter I suppose.

I have heard of peolpe using 1kg-1.5kg , don't know about that as yet

Anyway if you are yet to try it , give it a go , it's a nice malt for thoses special brews

I will be ordering a few more kg's



Well-Known Member
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Does anyone know if smoked malt is any good for making a scotch whiskey ;) :rolleyes:

Is it smoked with peat? Or wood smoke? Not that I would want to do anything "illegal" with it :rolleyes: I'm just curious. I know the smoked malt for scotch is smoked with peat, I'm just not sure where one would find some peat smoked malt in australia. I have tasted the smoked malt in a Wobbly Boot and in another wheat beer and can best describe it as a bacon flavour :blink: :unsure: . But it wasn't too bad, just different.

Keen for anyones thoughts or experiences.

Cheers, Justin


Doctor's Orders Brewing
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I'm drinking my Smoked Dunkel Hefeweizen right now.
It is a beauty.
It uses 250gr of Weyermann Smoked Malt.


Doc's Smoked Dunkel Weizen II

A ProMash Recipe Report

BJCP Style and Style Guidelines

17-B Wheat Beer, Bavarian Dunkelweizen

Min OG: 1.040 Max OG: 1.056
Min IBU: 10 Max IBU: 20
Min Clr: 20 Max Clr: 45 Color in EBC

Recipe Specifics

Batch Size (L): 23.40 Wort Size (L): 23.40
Total Grain (kg): 4.86
Anticipated OG: 1.051 Plato: 12.57
Anticipated EBC: 30.3
Anticipated IBU: 18.2
Brewhouse Efficiency: 75 %
Wort Boil Time: 90 Minutes

Pre-Boil Amounts

Evaporation Rate: 10.00 Percent Per Hour
Pre-Boil Wort Size: 27.53 L
Pre-Boil Gravity: 1.043 SG 10.75 Plato

Formulas Used

Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
Yield Type used in Gravity Prediction: Fine Grind Dry Basis.

Color Formula Used: Morey
Hop IBU Formula Used: Rager

Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %


% Amount Name Origin Potential EBC
61.7 3.00 kg. JWM Wheat Malt Australia 1.040 4
22.8 1.11 kg. JWM Light Munich Australia 1.038 20
5.1 0.25 kg. Weyermann Smoked Germany 1.037 4
5.1 0.25 kg. Weyermann CaraWheat Germany 1.037 120
3.1 0.15 kg. Hoepfner Melanoidin Germany 1.037 40
2.1 0.10 kg. Weyermann Carafa Special I Germany 1.036 950

Potential represented as SG per pound per gallon.


Amount Name Form Alpha IBU Boil Time
26.00 g. Pacific Hallertau Pellet 5.00 18.2 60 min.


Amount Name Type Time
1.00 Tsp Irish Moss Fining 15 Min.(boil)


White Labs WLP300 Hefeweizen Ale

Mash Schedule

Mash Type: Single Step

Grain kg: 4.86
Water Qts: 15.85 - Before Additional Infusions
Water L: 15.00 - Before Additional Infusions

L Water Per kg Grain: 3.09 - Before Additional Infusions

Saccharification Rest Temp : 67 Time: 90
Mash-out Rest Temp : 72 Time: 10
Sparge Temp : 78 Time: 60

Total Mash Volume L: 18.24 - Dough-In Infusion Only

All temperature measurements are degrees Celsius.


Peatsmoked malt is used in making whiskey

Totally different flavor to rauchmalz

Jovial Monk

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