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Peated Malt


Most Used In:

Style Recipes Avg. Usage Usage Range
Strong Scotch Ale432%1% - 31%
Scottish Export252%1% - 7%
Other Smoked Beer2312%1% - 97%
Scottish Heavy223%1% - 23%
Wee Heavy217%1% - 98%
Scottish Export 80/-163%1% - 8%
Robust Porter145%1% - 23%
American Light Lager1334%1% - 100%
Russian Imperial Stout139%1% - 34%
Specialty Smoked Beer1217%1% - 100%
Imperial Stout1011%1% - 48%
American Porter83%1% - 9%
Baltic Porter66%2% - 14%
American Stout64%2% - 10%
Scottish Light67%1% - 27%
Braggot53%2% - 5%
Saison53%1% - 6%
Extra Special/Strong Bitter (ESB)52%1% - 2%
Brown Porter521%2% - 79%
Foreign Extra Stout42%1% - 3%
Scottish Light 60/-41%1% - 2%
Foreign Extra Stout416%1% - 33%
American Pale Ale426%2% - 85%
No Profile Selected426%1% - 100%
Irish Red Ale47%1% - 22%
Dark Mild42%1% - 5%
Experimental Beer444%2% - 100%
American Barleywine49%1% - 27%
Belgian Tripel42%1% - 2%
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 Stout33%1% - 6%
Rauchbier327%4% - 40%
Best Bitter39%1% - 24%
English Barleywine25%2% - 7%
American Brown Ale22%1% - 3%
English IPA220%9% - 31%
Scottish Heavy 70/-26%1% - 11%
English Porter24%1% - 8%
Holiday/Winter Special Spiced Beer22%1% - 3%
Spice, Herb, or Vegetable Beer22%1% - 3%
Winter Seasonal Beer21%1% - 1%
Classic Rauchbier25%5% - 6%
Belgian Specialty Ale21%1% - 1%
Specialty IPA: Black IPA21%1% - 1%
American Strong Ale21%1% - 2%
Sahti21%1% - 1%
Saison21%1% - 1%
Oatmeal Stout27%7% - 8%
Standard/Ordinary Bitter22%1% - 2%
Wood-Aged Beer29%8% - 10%
Sweet Stout23%2% - 5%
California Common Beer213%2% - 25%
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