Peated Malt - Simpsons

Flavor Notes

Medium Peated Malt delivers damp earth, smouldering wood, and a measured medicinal edge — the signature aromas of classic island peat smoke. The rich cereal backbone prevents the smoke from becoming one-dimensional or harsh.

Mouthfeel Impact

As a base-style malt, it contributes to the overall body of the beer or mash. At typical usage rates in brewing, mouthfeel impact is primarily driven by the base malt blend; peated malt contributes flavor and aroma rather than texture.

Brewing Performance

• Very pale color (1.3–1.7°L) — contributes minimal color
• 20–40 ppm phenol — confident, balanced smoke level
• Peated post-kilning for maximum phenol absorption
• Preserves full malt integrity and conversion performance
• Use 1–10% in beer; up to ~20% for bold smoked styles
• Up to 100% in distilling applications

Simpsons Medium Peated Malt offers precise control over smoke intensity while delivering the authentic peat character associated with the world's most iconic peated spirits and smoked beers.

Best Used In:

• Smoked Beer / Rauchbier
• Scottish Ale / Wee Heavy
• Smoked Porter
• Experimental Sour / Farmhouse Ales
• Peated Whisky (distilling)

Simpsons Peated Malt provides an authentic, controlled peat smoke character in styles where earthiness, smoke, and a touch of medicinal complexity are desirable. At lower rates it functions as a background accent; at higher rates it becomes the defining ingredient. It bridges traditional brewing and distilling applications, giving craft brewers access to one of malting's most distinctive flavor tools.

In All-Grain Brewing

Use 1–5% for a subtle earthy peat smoke note. Use 5–10% for a pronounced smoke character. Go up to ~20% for bold, smoked-focused specialty beers. Include in the main mash alongside your base malt.

In Partial Mash Brewing

Include as part of the specialty grain mash at lower percentages (1–5%) for controlled smoke contribution.

In Extract Brewing

Can be steeped at 150–170°F for 20–30 minutes to extract some smoke character, though all-grain or partial mash is preferred for full expression.

Pairing Suggestions

Pairs well with:

• Maris Otter or 2-Row base malt
• Crystal or caramel malts for balance
• Earthy or herbal English hops
• Scottish or English ale yeast
• Dark malts for Smoked Stout applications