• Distillers Malt - 1kg - uncrushed malted grain
  • Peated Malt - 500g (uncrushed) key facts: 500g pack of uncrushed peated malt, use 2-10% of the grain bill, needs milling before mashing
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Peated Malt - 500g (uncrushed)

Peated Malt - 500g (uncrushed)

£2.99
£2.99
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Want to try peat smoke without committing to a big bag? This 500g pack of uncrushed Peated Malt - barley dried over burning peat - is enough to experiment with a smoky Scottish ale or whisky-inspired beer.

What it brings to your beer

Peat-kilning gives an earthy, medicinal, smoky flavour like a traditional Islay whisky. Even a small addition changes a beer noticeably, which is why a 500g bag often covers more than one brew.

Specs

  • Flavour: earthy peat smoke, medicinal, complex
  • Typical use: 2-10% of the grain bill - a little goes a long way
  • Supplied: uncrushed, so it needs milling before mashing

How to use

Crush the grain just before mashing and add it alongside a base malt such as Maris Otter. Begin near 2% and adjust next time to taste.

Who it is for

All-grain brewers testing smoked styles. For regular use, the Peated Malt 1kg bag is the larger size, and Weyermann Beech Smoked Barley Malt gives a softer, beech-wood smoke instead.

Frequently Asked Questions
How much peated malt should I use?

Around 2-10% of the grain bill. Start at the low end - peat smoke is strong and can easily dominate a beer.

Do I need to crush this malt?

Yes. It is supplied uncrushed, so mill it (or have it milled) just before you mash. Uncrushed grain keeps its freshness longer in storage.

Can I use it in an extract or kit beer?

Peated malt needs mashing to give up its sugars, so it is best used in all-grain or partial-mash brews rather than simply steeped.

How should I store it?

Keep it sealed in a cool, dry place away from damp and pests. Because it is whole grain it stores better than crushed malt.