Dingeman's Aromatic Malt

Brewer3401 · Jun 25, 2007

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 · Jun 25, 2007

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 · Jun 25, 2007

Great. Thanks for the info.

DeathBrewer · Jun 25, 2007

the_bird said:
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.

Dingeman's Aromatic Malt

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Brewer3401

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Dingeman's Aromatic Malt

Help Support Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum:

Brewer3401

Well-Known Member

the_bird

10th-Level Beer Nerd

Brewer3401

Well-Known Member

DeathBrewer

Maniacally Malty

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