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Peated Malt


Most Used In:

Style Recipes Avg. Usage Usage Range
Strong Scotch Ale422%1% - 31%
Scottish Export232%1% - 7%
Other Smoked Beer2212%1% - 97%
Wee Heavy207%1% - 98%
Scottish Heavy192%1% - 5%
Scottish Export 80/-163%1% - 8%
Robust Porter145%1% - 23%
American Light Lager1235%1% - 100%
Russian Imperial Stout129%1% - 34%
Specialty Smoked Beer1010%1% - 44%
Imperial Stout910%1% - 48%
American Porter72%1% - 9%
Baltic Porter66%2% - 14%
Braggot53%2% - 5%
Extra Special/Strong Bitter (ESB)52%1% - 2%
Brown Porter521%2% - 79%
Foreign Extra Stout42%1% - 3%
American Pale Ale426%2% - 85%
English Barleywine43%1% - 7%
American Stout45%3% - 10%
Saison43%2% - 6%
Irish Red Ale47%1% - 22%
Scottish Light44%1% - 8%
Dark Mild42%1% - 5%
Belgian Tripel42%1% - 2%
Experimental Beer444%2% - 100%
Scottish Light 60/-31%1% - 2%
Foreign Extra Stout310%1% - 28%
Best Bitter39%1% - 24%
Old Ale33%1% - 5%
Classic Style Smoked Beer34%2% - 5%
Dry Stout35%2% - 9%
Irish Red Ale31%1% - 2%
Belgian Dark Strong Ale33%1% - 6%
Specialty Beer35%1% - 9%
American IPA337%11% - 85%
American Barleywine311%1% - 27%
Rauchbier327%4% - 40%
Scottish Heavy 70/-26%1% - 11%
American Brown Ale22%1% - 3%
Sweet Stout23%2% - 5%
Winter Seasonal Beer21%1% - 1%
Classic Rauchbier25%5% - 6%
English Porter24%1% - 8%
English IPA220%9% - 31%
Spice, Herb, or Vegetable Beer22%1% - 3%
American Strong Ale21%1% - 2%
No Profile Selected252%4% - 100%
Holiday/Winter Special Spiced Beer22%1% - 3%
Specialty IPA: Black IPA21%1% - 1%
American Stout24%2% - 6%
Oatmeal Stout27%7% - 8%
Standard/Ordinary Bitter22%1% - 2%
Wood-Aged Beer29%8% - 10%
California Common Beer213%2% - 25%
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