Weyermann® Oak Smoked Wheat Malt is a premium specialty malt crafted from high-quality German wheat that has been gently smoked over oak wood. This process infuses the malt with a delicate and refined smoky aroma, coupled with subtle notes of vanilla and honey, making it a versatile ingredient for brewers looking to add complexity to their beers and spirits.

With a color range of 2.0 to 2.8 °Lovibond (4.0–6.0 EBC), this malt maintains the pale appearance typical of wheat beers while introducing a unique oak smoke character. It is ideal for a variety of traditional and innovative beer styles, as well as for distilling projects.

Ideal Uses in Brewing:

1. Wheat Beers: Perfect for adding a gentle smoky twist to classic wheat beer styles such as Weissbier, Dunkelweizen, and Wheat Bock. It enhances the beer's complexity without overwhelming the characteristic wheat flavors.

2. Smoked Beers (Rauchbier): This malt is an excellent choice for brewing traditional smoked beers, where its refined oak smoke aroma provides a balanced and nuanced smoky profile.

3. Grodziskie (Grätzer): Traditionally used in this historic Polish style, Weyermann Oak Smoked Wheat Malt adds authenticity and depth, producing a light, crisp beer with a distinctive smoky character.

4. Experimental and Specialty Beers: Its versatility allows it to be used creatively in a range of styles, from smoked porters and stouts to innovative specialty brews where a touch of smoke can add unexpected complexity.

Applications in Whiskey and Rye Production:

In addition to its brewing applications, Weyermann Oak Smoked Wheat Malt can be used in whiskey and rye production to impart a unique smoky flavor profile. The gentle oak smoke contributes a subtle, woodsy note that complements the spicy characteristics of rye and the smoothness of wheat in distilled spirits. Whether used as a primary grain or as an adjunct, this malt can help craft distinctive, smoky whiskeys with a refined, multi-layered taste.

Specifications:

• Color: 2.0–2.8 °Lovibond (4.0–6.0 EBC)
• Protein: 10.5–13.5%
• Moisture: 5.5% max
• Diastatic Power: 62 °Lintner min
• Usage: Up to 80-100% in beer brewing, depending on the desired intensity of the smoke flavor

Also available by the ounce, click here.