Peated malt is pale British malt that has been smoked over a peat fire to give it a strong peat smoke character. This malt must be mashed, and should be used sparingly - use 5% or so of the total grain bill in the mash. Great for smoked porter, stout, and other beers requiring a more spicy smoke accent than given by the smoother German Rauch malt (see our item W14). In crushed form, so you do not have to crush it before adding to the mash.
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