This malt is the key ingredient in brewing Scottish type ales. This malt is lightly peated and used to enhance flavor in Scottish type ales. While the malt is in the kiln, peat moss outside the kiln is gently smoked over slow burning coals, allowing its vapors to drift above the malt. Stronger in flavor than German Rauch (smoked) malt.
Before using it in a Scottish ale I conducted a few small batch experiments. This malt has a very strong flavor, far stronger than other smoked malts. I ended up using just 15 grams (not ounces) in a 5 gallon batch. That gave a noticeable peat smoked taste. Going above an ounce would be unpalatable. Given it's strength, my pound of grain will lats years, so its good value if you like that flavor.
