Dingeman's Aromatic Malt

**Brewer3401** · 06-25-2007, 09:06 PM

Looking to do a malty amber ale (no caramel & Hallertau hops - IBU @ 24)

I use Maris Otter as base malt.

Does anyone know of any reason that I should NOT go over 10% on the Aromatic.

One site says 10% max, then says you can have up to 100% of the grist as Aromatic. Yep, in same paragraph.

Give me some good feedback - brewing this Thursday.

Thanks

**the_bird** · 06-25-2007, 09:10 PM

I remember Jamil saying in a podcast that you could, theoretically, do a beer that's 100% Aromatic. Aromatic isn't that dissimilar from Munich, is it? I've only used it once, and haven't been able to sample the results yet. As per Jamil, it's got enough enzymes to convert itself, so if you want a lot of malt flavor, you should be OK above 10%.

**Brewer3401** · 06-25-2007, 09:14 PM

Great. Thanks for the info.

**DeathBrewer** · 06-25-2007, 09:19 PM

Quote:

Originally Posted by the_bird

I remember Jamil saying in a podcast that you could, theoretically, do a beer that's 100% Aromatic. Aromatic isn't that dissimilar from Munich, is it? I've only used it once, and haven't been able to sample the results yet. As per Jamil, it's got enough enzymes to convert itself, so if you want a lot of malt flavor, you should be OK above 10%.

i listened to that same podcast. And aromatic is yummy. go for it.