Lightly peated
World-renowned, our Peated Malt finds its way to all four corners of the globe. It is produced from conventional two-row spring pot still malt, but the magic happens in the unique way we introduce peat reek and cure it into the grain through the kilning stage. At the end of the germination process, the malt is then partially kilned and then we introduce the peat smoke for 65-70 hours. This is the point at which our Peated Malt really takes on a unique character and what sets us apart from others trying to match the traditional process that we have perfected over decades.
Malt Analysis
Moisture: 5.0% max
Extract (0.7/0.2mm), dry: 310 LDK min
Colour (EBC/SRM Units): 3.0 – 4.0 °EBC
Total Nitrogen/Protein, dry: 1.55% max
SNR / KI/ ST Ratio: 36.0 – 42.0
Diastatic Power: 60 IoB min
Moisture: 5.0% max
Extract (0.7/0.2mm), dry: 81.5% min
Colour (EBC/SRM Units): 3.5 – 4.5 °EBC
Total Nitrogen/Protein, dry: 1.55% max
SNR / KI/ ST Ratio: 40.0 – 45.0
Diastatic Power: 215 WK min
Moisture: 5.0% max
Extract (0.7/0.2mm), dry: 81.5% min
Colour (EBC/SRM Units): 1.5 – 2.0 °SRM
Total Nitrogen/Protein, dry: 9.7% max
SNR / KI/ ST Ratio: 40.0 – 45.0
Diastatic Power: 65 °L min
Extract (0.7mm) as is: 77.5% min
Fermentability: 86.5% min
Fermentable Extract: 67.0%min
Predicted Spirit Yield: 405 L/tonne min
Glycosidic Nitrile (GN): 1.0g/tonne max
Malt details
Suggested Use: Used for lightly peated distilled spirit production
Flavour profile: Phenol levels of 2 – 5 ppm impart peated character to final distilled spirit
Inclusion rate: Up to 100%
get in touch with us
Our malts are available around the world through our sister companies or exclusive distribution partners.
If you would like to order from our range of malts please fill in this form and one of our team will be in contact to help find your local Bairds partner.
