Fermentable
Heavily Peated Malt — Bairds
Bairds
Spec sheet The maker publishes these figures for this exact product.
- Maker
- Bairds
- Origin
- United Kingdom
- Type
- kilned-toasted
- Malt class
- base-pale
- Color
- 2.0 °L (4.0 EBC)
- Extract, fine-grind dry basis
- 81.5 %
- Moisture
- 5.0 %
- Diastatic power
- 66 °Lintner
- Suggested max
- 20 % of grist
- Needs mashing
- Yes
Description
Kilned part way, then held in peat smoke for 65 to 70 hours, and the heaviest of the three grades Bairds peat. At 35-45 ppm phenol it is a distilling malt first: Bairds say up to 100 % because that is what a heavily peated whisky wants, and the ceiling here is a brewing figure instead. Pale and fully enzymatic, so what it changes is the smoke and nothing else.