Viking Malt Smoked Wheat Malt

Oak-smoked wheat malt for Grodziskie and smoked beer

Viking Malt Smoked Wheat Malt is a pale wheat malt with a delicate oak-smoke aroma. Viking produces it with oak from northeastern Poland and keeps the processing temperature low enough to preserve useful enzymatic activity. The result behaves much like a pale wheat base malt, but with a clean smoke character built into the grain.

This malt is closely associated with Grodziskie, the light Polish wheat beer known for its oak-smoke character and high carbonation. It can also add a measured layer of smoke to wheat beer, saison, porter, stout, historical beer, and other specialty recipes without the heavier profile associated with some beechwood-smoked barley malts.

Flavor and brewing contribution

• Smoke character: delicate oak smoke with a clean, restrained profile.
• Grain character: pale wheat malt with mild grainy and malty notes.
• Color: up to 4.3 Lovibond (10 EBC), so it can build smoke without making the beer dark.
• Extract: minimum 81% fine-grind extract on a dry basis.
• Protein: maximum 13.5% on a dry basis.
• Total phenols: 4-10 ppm.

How to use smoked wheat malt

Mash it with the rest of the grist. For Grodziskie and other smoke-forward wheat beers, it can make up a substantial part of the recipe. For porter, stout, saison, or experimental beer, use a smaller portion and adjust future batches to taste. Smoke perception varies widely, so a restrained first batch is the safest approach when you do not already know the malt.

Wheat malt has no husk. Recipes with a high percentage of smoked wheat can form a compact mash bed and run off slowly. Rice hulls can help keep the grain bed open, but they do not add extract or flavor.

Good style matches

Use Viking Smoked Wheat Malt in Grodziskie, smoked wheat beer, historical Polish beer, saison, porter, stout, smoked lager, and specialty beer. For a traditional fermentation partner, see White Labs WLP548 Original Grodziskie Yeast. Browse the full brewing grain collection for base malts, specialty malts, and other smoked grains.

Storage

Keep the malt sealed in a cool, dry, odor-free area away from pests. Once milled, protect it from moisture and use it promptly for the best flavor and extract performance. This product contains wheat and gluten.