Traditional German Rauchmalt with Beechwood Smoke, Honey and Vanilla
Brew authentic German smoked beer with Weyermann Beech Smoked Barley Malt. Produced in Bamberg—the historic home of Rauchbier—this premium German barley malt is smoked over beechwood to create its unmistakable aroma and flavour.
Weyermann Beech Smoked Barley Malt provides pronounced wood smoke supported by malty sweetness, vanilla and honey notes. Small additions add subtle complexity, while higher percentages produce the intense smoked-ham character associated with traditional Bamberg Rauchbier.
With its pale 4–8 EBC colour and high enzymatic activity, it can make up to 100% of the grain bill. Use it in Rauchbier, smoked Märzen, Kellerbier, Rauchbock, smoked Porter, Lichtenhainer and other light or dark smoked beers.
Why You’ll Love Weyermann Beech Smoked Barley Malt
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Authentic German Rauchmalt
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Produced by Weyermann® in Bamberg, Germany
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Made from premium German brewing barley
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Traditionally smoked over beechwood
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Pronounced yet adjustable smoke character
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Malty-sweet flavour with honey and vanilla notes
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Higher additions create traditional smoked-ham character
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Pale 4–8 EBC colour
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High enzymatic activity
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Suitable for light and dark beer styles
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Can comprise up to 100% of the grain bill
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Ideal for Rauchbier, smoked Märzen and Rauchbock
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Freshly packed to order by Border Brewing Supplies
Flavour Profile
Weyermann Beech Smoked Barley Malt contributes unmistakable beechwood smoke supported by gentle malt sweetness, vanilla and honey. The precise intensity depends heavily on the percentage used and the malt’s freshness.
At approximately 5–10%, it adds aromatic complexity without making smoke the beer’s dominant feature. Higher additions create increasingly assertive wood smoke and the savoury smoked-ham character found in traditional Bamberg Rauchbier.
Colour: Pale gold to light amber
Flavour: Beechwood smoke, malty sweetness, honey and vanilla
Aroma: Pronounced wood smoke and smoked ham at higher usage rates
Body Contribution: Medium
Smoke Intensity: Adjustable through usage rate
Enzyme Activity: High
Typical Beer Styles
Weyermann Beech Smoked Barley Malt is ideal for brewing:
| German and Traditional Styles | Dark and Specialty Styles |
|---|---|
| Bamberg Rauchbier | Smoked Porter |
| Smoked Märzen | Smoked Stout |
| Smoked Kellerbier | Smoked Brown Ale |
| Pale Smoked Lager | Smoked Old Ale |
| Rauchbock | Lichtenhainer |
| Smoked Doppelbock | Sahti |
| Smoked Dunkel | Gotlandsdricke |
| Smoked Schwarzbier | Smoked Saison |
| Smoked Weissbier | Smoked Farmhouse Ale |
| Smoked Dunkelweizen | Smoked IPA |
| Smoked Weizenbock | Historical Beer |
| Smoked Helles | Specialty Smoked Beer |
These styles benefit from the malt’s combination of authentic beechwood smoke, malty sweetness and high enzymatic activity.
Product Specifications
| Specification | Value |
|---|---|
| Maltster | Weyermann® |
| Country of Origin | Germany |
| Malt Type | Beech-Smoked Barley Malt / Rauchmalt |
| Grain | German brewing barley |
| Smoking Wood | Beechwood |
| Colour | 4–8 EBC |
| Lovibond | 2.0–3.5°L |
| Flavour | Pronounced smoke, malty sweetness, vanilla and honey |
| Enzyme Activity | High |
| Recommended Usage | Up to 100% of the grain bill |
Smoke intensity can vary between batches and gradually decreases during storage.
Brewing Tips
Use approximately 5–10% of the total grain bill to add subtle smoke complexity with light vanilla and honey notes. Weyermann specifically notes that this amount already increases aromatic complexity.
Use approximately 10–30% when a clearly noticeable but balanced smoke character is required in Porter, Stout, Brown Ale, Saison or lager.
Use approximately 30–60% when beechwood smoke should be one of the beer’s defining characteristics.
Use approximately 60–100% for an assertive traditional Rauchbier with strong wood smoke and smoked-ham character.
Weyermann Beech Smoked Barley Malt has high enzymatic activity and can comprise up to 100% of the grain bill. It can therefore function as the primary base malt in an all-grain recipe.
Smoke flavour can appear very intense in unfermented wort and young beer. Fermentation, conditioning and carbonation usually help integrate it with the malt and hop character.
The smoke character softens over time, both in stored malt and finished beer. Use freshly packed malt when a bright, expressive Rauchbier character is desired.
When using the malt for the first time, approximately 20–30% provides a sensible starting point for a clearly smoked but approachable beer.
Frequently Asked Questions
What is Weyermann Beech Smoked Barley Malt?
It is a German brewing malt made from barley smoked over beechwood. Also known as Rauchmalt, it contributes traditional wood smoke, malt sweetness, vanilla and honey flavours.
What does beech-smoked malt taste like?
It provides pronounced wood smoke with malty-sweet, vanilla and honey notes. Higher percentages can produce savoury smoked-ham or bacon-like character.
How much Beech Smoked Barley Malt should I use?
Use approximately 5–10% for subtle complexity, 10–30% for noticeable smoke, 30–60% for a strongly smoked beer or up to 100% for an intense traditional Rauchbier.
Can Beech Smoked Barley Malt make up the entire grain bill?
Yes. Weyermann recommends additions of up to 100%, depending on the desired smoke intensity. Its high enzyme activity allows it to function as a base malt.
What is Rauchmalt?
Rauchmalt is the German term for smoked malt. In traditional Bamberg Rauchbier, barley malt is dried or smoked over beechwood to produce its distinctive aroma and flavour.
What beer styles use beech-smoked malt?
It is commonly used in Bamberg Rauchbier, smoked Märzen, Kellerbier, Rauchbock, smoked Porter, smoked wheat beer, Lichtenhainer, Sahti and Gotlandsdricke.
What is the difference between beech-smoked barley malt and oak-smoked wheat malt?
Beech Smoked Barley Malt is made from barley and produces the pronounced wood smoke and smoked-ham character associated with traditional Rauchbier. Oak Smoked Wheat Malt is made from wheat and has a more elegant cigar-smoke character with light toffee and biscuit notes.
Is Beech Smoked Barley Malt the same as peated malt?
No. Beechwood smoke generally produces a clean, savoury wood-smoke character. Peated malt can contribute earthy, medicinal and strongly phenolic flavours associated with peat smoke.
Does smoked malt taste like bacon?
It can, particularly at high usage rates. Lower additions tend to provide gentle wood smoke, honey and vanilla, while larger additions create stronger smoked-ham or bacon-like flavours.
Does smoke flavour fade?
Yes. Smoked malt gradually loses intensity during storage, and the smoke character can also soften as the finished beer matures. Fresh malt provides the most expressive smoke aroma.
Does Beech Smoked Barley Malt need to be mashed?
Yes. It should be crushed and mashed like any other enzymatically active barley malt.
Can I use smoked malt in Porter or Stout?
Yes. Approximately 5–20% can add wood-smoke complexity to Porter, Stout and other dark beer. Higher percentages can be used when smoke should dominate the finished beer.
What can I substitute for Weyermann Beech Smoked Barley Malt?
Another quality beech-smoked barley malt is the closest substitute. Weyermann Oak Smoked Wheat Malt can also provide smoke, but it has a different grain base and a more refined cigar-like flavour.
Buy Weyermann Beech Smoked Barley Malt online from Border Brewing Supplies. Available freshly packed and milled or unmilled for home brewers throughout Australia, with local collection from our Tweed Heads South home brew shop, conveniently located for customers from the Gold Coast, Brisbane, Northern Rivers and QLD–NSW border region.
