Peated malt is produced from conventional two-row spring pot still malt which has peat reek introduced during the kilning stage. Historically this would have taken place as peat would have been burned to fire the kilns in parts of Scotland. The malts produced today have characteristic peaty flavours and aromas originating from the phenolic compounds imparted by the peat reek.
Peated malt may also occasionally be used as a very small inclusion in brewers' mashes to produce beer with a smoked character.
Color °L – 2.0- 3.0
Usage Rate - Up to 1.5%
Storage: Store malts in low humidity, pest free environment with a temperature below 32°C - 90°F