German Oak-Smoked Wheat Malt with Elegant Cigar, Toffee and Biscuit Notes
Create distinctive smoked wheat beer with Weyermann Oak Smoked Wheat Malt. Produced in Bamberg, Germany from premium German wheat, this pale specialty malt is gently smoked over oak wood to develop an elegant and refined smoke character.
Unlike the stronger smoked-ham character associated with traditional beech-smoked barley malt, Oak Smoked Wheat Malt contributes fine cigar smoke supported by light toffee and biscuit notes. Its pale 4–6 EBC colour allows brewers to build noticeable smoke flavour without significantly darkening the finished beer.
Use it in Lichtenhainer, Grodziskie-inspired beer, smoked Weissbier, Weizenbock, specialty Rauchbier, Wheat Wine and experimental smoked ales. Weyermann recommends additions of up to 80% of the grain bill.
Why You’ll Love Weyermann Oak Smoked Wheat Malt
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Premium German smoked wheat malt
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Produced by Weyermann® in Bamberg, Germany
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Made from high-quality German wheat
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Traditionally smoked over oak wood
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Elegant cigar-like smoke aroma
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Light toffee and biscuit notes
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Paler and more refined than many smoked barley malts
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Very pale 4–6 EBC colour
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High enzymatic activity
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Suitable for light and dark beer
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Ideal for Lichtenhainer and smoked wheat beer
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Can be used at up to 80% of the grain bill
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Freshly packed to order by Border Brewing Supplies
Flavour Profile
Weyermann Oak Smoked Wheat Malt provides an elegant oak-smoke character reminiscent of fine cigar smoke, complemented by light toffee, biscuit and gentle wheat flavours.
At low usage rates, it adds subtle smoke complexity without dominating the beer. Higher additions create a distinctive oak-smoked profile while retaining a softer and more refined character than strongly smoked beechwood malt.
Colour: Pale straw to light gold
Flavour: Oak smoke, light biscuit, toffee and wheat
Aroma: Elegant cigar smoke and toasted grain
Body Contribution: Medium
Smoke Intensity: Adjustable through usage rate
Enzyme Activity: High
Typical Beer Styles
Weyermann Oak Smoked Wheat Malt is ideal for brewing:
| Wheat and Historical Styles | Smoked and Specialty Styles |
|---|---|
| Lichtenhainer | Specialty Smoked Beer |
| Grodziskie-inspired Beer | Classic Rauchbier |
| Smoked Weissbier | Smoked Pale Ale |
| Smoked Dunkelweizen | Smoked Porter |
| Smoked Weizenbock | Smoked Saison |
| Hefeweizen | Smoked Farmhouse Ale |
| Dunkelweizen | Smoked Gose |
| Weizenbock | Smoked IPA |
| Wheat Wine | Smoked Lager |
| Berliner Weisse | Experimental Beer |
| Fruit Lambic-style Beer | Historical Beer |
| Gueuze-style Beer | Smoked Strong Ale |
These styles benefit from the malt’s combination of pale colour, wheat character and elegant oak-derived smoke.
Product Specifications
| Specification | Value |
|---|---|
| Maltster | Weyermann® |
| Country of Origin | Germany |
| Malt Type | Oak-Smoked Wheat Malt |
| Grain | German wheat |
| Smoking Wood | Oak |
| Colour | 4–6 EBC |
| Lovibond | 2.0–2.7°L |
| Flavour | Fine cigar smoke, light toffee and biscuit |
| Enzyme Activity | High |
| Maximum Recommended Usage | Up to 80% of the grain bill |
Smoke intensity can vary with crop, production batch, storage time and the percentage used in the recipe.
Brewing Tips
Use approximately 3–10% of the total grain bill to add subtle smoke complexity to Pale Ale, Saison, Porter, Stout or lager.
Use approximately 10–30% when a clearly identifiable but balanced oak-smoke character is required.
Use approximately 30–60% in smoked Weissbier, Lichtenhainer, Grodziskie-inspired beer and other recipes where smoke should form a major part of the flavour profile.
Weyermann permits additions of up to 80% for intensely smoked wheat beer and specialty formulations.
Smoke perception differs considerably between brewers and drinkers. When using the malt for the first time, a moderate addition of approximately 15–25% provides a sensible starting point.
Oak Smoked Wheat Malt contains active enzymes, but recipes using a large percentage should still include an enzymatic barley base malt to provide husk material and reliable mash performance.
Wheat malt has no husk. High-percentage wheat grain bills can create a compact grain bed and slower wort drainage, so adding rice hulls is recommended.
Smoke character gradually softens during storage and beer maturation. Use freshly packed malt when a brighter, more expressive smoke aroma is desired.
Frequently Asked Questions
What is Weyermann Oak Smoked Wheat Malt?
It is a pale German wheat malt smoked over oak wood. It contributes an elegant cigar-like smoke aroma with light toffee and biscuit notes.
What flavour does Oak Smoked Wheat Malt add?
It adds refined oak smoke, fine cigar-box character, light biscuit, subtle toffee and mild wheat flavour.
How much Oak Smoked Wheat Malt should I use?
Use approximately 3–10% for subtle complexity, 10–30% for noticeable smoke or 30–60% when smoke should be a defining flavour. Weyermann recommends a maximum addition of 80%.
Is Oak Smoked Wheat Malt suitable for Lichtenhainer?
Yes. Its combination of wheat malt and oak-derived smoke makes it particularly suitable for Lichtenhainer, a historical German smoked sour wheat beer.
Can it be used for Grodziskie?
Yes. Historical Grodziskie traditionally uses oak-smoked wheat malt. This Weyermann malt is an appropriate choice for Grodziskie-inspired recipes, although the precise historical malt and smoking process may differ.
What is the difference between oak-smoked wheat malt and beech-smoked malt?
Oak Smoked Wheat Malt is made from wheat and provides elegant cigar smoke with light toffee and biscuit notes. Weyermann Beech Smoked Barley Malt is made from barley and contributes a stronger, more traditional Rauchbier profile with pronounced smoke, vanilla and honey notes.
Is Oak Smoked Wheat Malt the same as peated malt?
No. Peated malt is exposed to peat smoke and can produce earthy, medicinal or phenolic flavours. Oak Smoked Wheat Malt has a cleaner woody smoke character with cigar, biscuit and toffee notes.
Does Oak Smoked Wheat Malt taste like bacon?
It is generally more elegant and cigar-like than the strong smoked-ham or bacon character sometimes associated with beech-smoked malt. High percentages will still create an assertive smoke flavour.
Can Oak Smoked Wheat Malt be used in Porter or Stout?
Yes. A small addition can add woody smoke complexity to Porter, Stout and other dark beer without contributing much additional colour.
Does Oak Smoked Wheat Malt need to be mashed?
Yes. It is an enzymatically active brewing malt that should be crushed and mashed with the rest of the grain bill.
Can it make up the entire grain bill?
Weyermann recommends a maximum addition of 80%. Combine it with a suitable barley base malt to provide additional enzymes, husk material and easier wort separation.
Do I need rice hulls?
Rice hulls are recommended when Oak Smoked Wheat Malt forms a substantial percentage of the grain bill. Wheat has no husk, so rice hulls improve grain-bed permeability and wort drainage.
What can I substitute for Oak Smoked Wheat Malt?
Weyermann Beech Smoked Barley Malt can provide smoke flavour, but it has a different grain base and smoke profile. For the closest recipe structure, combine wheat malt with a measured amount of beech-smoked malt, adjusting to taste.
Buy Weyermann Oak Smoked Wheat 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.
