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EBC 5 - 7 (mash required): A robust smokey malt that provides a very peaty,
smoky flavor. Used in whisky production and in small amounts in scottish ales and wee heavy ales.
Bairds malt has taken steps to address the steady demand for peated malt. Inverness maltings has been re-established as a site for peated malt production following recent investment in this process. The plant can manufacture peated malt at a range of intensities including peated malt at the very high phenolic levels typically required by Islay Distillers.
Peated malt is used by some malt distillers to impart a smoked or peaty flavour in their spirit. This type of malt may also occasionally be used as a very small inclusion in brewers mashes to produce beer with a smoked character.
Peated malt is made using exactly the same production regimes and barley quality as (plain) distilling malt. The main difference is that peat smoke or 'reek' is introduced into the air drying the malt during kilning. The peat smoke is adsorbed onto the surface of the drying malt which when processed imparts the smoke or peaty flavour on the finished product.
Typical Peated Malt specifications
IoB Analysis units Typical value
Moisture % 4.5 max
Extract (course grind) % 77.5 min
Fermentability % 86.0 min
PSY (will depend on peating level) Litre alcohol/tonne 403
Lightly peated ppm 1 - 3
Medium peated ppm 8 - 10
Heavy peated ppm 25 - 50