Aromatic Malt Usage

Discussion in 'Homebrewing' started by jkn09, Jun 30, 2015.

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  1. jkn09

    jkn09 Aspirant (275) Oct 17, 2012 Texas

    I've got some leftover ingredients from various brews. I was thinking of making an amber lager/oktoberfest/altbier (obviously haven't nailed anything down yet), and was wondering how much aromatic malt is appropriate? I have some 2-row, aromatic, C40, and a dash of chocolate malt as my grain options, and Spalt and Hallertau as my hop leftovers. I've only used aromatic in small doses (under 10% of my grain bill), but I've heard it can be used in greater quantities for a "super-malt" flavor, unlike crystal malts which become cloyingly sweet (from what I've heard).
     
  2. telejunkie

    telejunkie Aspirant (259) Sep 14, 2007 Vermont

    yeah...definitely don't be afraid of aromatic if you're going for a more malt-forward or roastier beer. I know Surly Brewing uses it at like 20% of their grain bill for Bender.
     
  3. jkn09

    jkn09 Aspirant (275) Oct 17, 2012 Texas

    Great! Thanks for the responses.
     
  4. hopfenunmaltz

    hopfenunmaltz Poo-Bah (1,826) Jun 8, 2005 Michigan
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    Aromatic is more equivalent to melanoidin malt than Munich malt. Look at the malt specs.
     
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  5. GormBrewhouse

    GormBrewhouse Devotee (493) Jun 24, 2015 Vermont

    I thought aromatic was not the same as Munich 10l because Munich adds to ABV and aromatic does not. I s that not correct??
     
  6. GormBrewhouse

    GormBrewhouse Devotee (493) Jun 24, 2015 Vermont

    thanks, i am learning fast on this site!!!!!
     
  7. VikeMan

    VikeMan Poo-Bah (1,948) Jul 12, 2009 Pennsylvania
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    Every malt adds to ABV. i.e. they all have steepable fermentable sugars and/or starches that can be converted to sugars in a mash.
     
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  8. hopfenunmaltz

    hopfenunmaltz Poo-Bah (1,826) Jun 8, 2005 Michigan
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    That sums it up. You can make a 100% Dark Munich beer (Dunkel) with Weyermann's, as its DP is >30 Lintner, with aromatic at <30 Lintner, good luck.
     
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  9. Brew_Betty

    Brew_Betty Disciple (394) Jan 5, 2015 Wisconsin

    Aromatic malt is now called Abbey malt by at least one company. You don't need a lot of it to get nice aroma. 2% is noticeable to me. The most I've used was 10% and decided I didn't need to try more.
     
  10. pweis909

    pweis909 Poo-Bah (1,911) Aug 13, 2005 Wisconsin
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    Did not realize this was a name change.
     
  11. Brew_Betty

    Brew_Betty Disciple (394) Jan 5, 2015 Wisconsin

  12. GreenKrusty101

    GreenKrusty101 Crusader (749) Dec 4, 2008 Nevada

    #12 GreenKrusty101, Jul 2, 2015
    Last edited: Jul 2, 2015
  13. pweis909

    pweis909 Poo-Bah (1,911) Aug 13, 2005 Wisconsin
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  14. Brew_Betty

    Brew_Betty Disciple (394) Jan 5, 2015 Wisconsin

    One thing is for sure. MoreBeer has the wrong Lovibond value for the malt they refer to as Castle Abbey (Aromatic). They list it as 26L. Castle says 17L for Abbey and 36L for Aromatic.

    Regardless, it's a nice malt to use.
     
  15. Brew_Betty

    Brew_Betty Disciple (394) Jan 5, 2015 Wisconsin

    It's Castle Abbey (Aromatic) 26L available exclusively from MoreBeer?

    [​IMG]
     
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  16. VikeMan

    VikeMan Poo-Bah (1,948) Jul 12, 2009 Pennsylvania
    Society

    Funny, I happen to be reading Gordon Strong's new book today while some baby back ribs are smoking. Life is good.

    In his ingredients substitution section, he recommends that if you can't get Aromatic, try a 70/30 mix of light and dark munich. Which I find bizarre. While I wouldn't call Dark Munich a close sub for Aromatic, it would be better than a mix of light and dark munich IMO. I wonder what maltster(s) he has in mind there.
     
  17. Brew_Betty

    Brew_Betty Disciple (394) Jan 5, 2015 Wisconsin

    Whatever the Grand Master VII says is clearly home brewing gospel. How dare you question his infinite wisdom!
     
    GreenKrusty101 likes this.
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