From Home Brewing Wiki
| Extract Potential (P/P/G)
| 1.036
|
| Color
| 17-21 L
|
| Requires Mashing?
| Yes
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| Max in Batch
| 10-100
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Aromatic malt is a kilned barley malt used to give beer a strong, aggressive malt aroma and rich color.
[edit] Brewing with aromatic malt
[edit] General brewing information
Aromatic malt is high in diastatic power and can convert itself completely; however, because of the extremely strong aromatics it lends to the finished beer, most brewers avoid using more than 10% in a batch to maintain balance.
[edit] Beer styles
A traditional Belgian malt, aromatics are common in malty Belgian beers such as dubbels.
[edit] Commercial malt analyses
This section contains information on commercially available malts, derived from the malting companies' malt analysis sheets.
[edit] Dingemans
| Aromatic (Amber 50) (Dingemans, )
|
| Dingemans Aromatic is a mildly kilned malt that will add a strong malt aroma and deep color when used as a specialty malt. This malt can make up to 100% of the grain bill, but it is fairly low in surplus diastatic enzymes.
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|
| Basics
| Extract
| Conversion
| Composition
|
| Base grain:
| Optic
|
| Color (L/SRM):
| 17-21 L
|
| Color (EBC):
|
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| Moisture:
| 4.5%
|
| Extract Potential (P/P/G):
|
|
|
| DBFG:
| 80%
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| DBCG:
| %
|
| Coarse/Fine Difference:
| 2%
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| HWE:
|
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| CWE:
|
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| Other Extract:
|
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| Diastatic Power (Lintner/IOB):
| 30
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| Alpha Amylase:
|
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| Conversion time (minutes):
|
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| Other Diastatic Power:
|
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| Mealiness:
| %
|
| Half-Glassy:
| %
|
| Vitreosity:
| %
|
| Soluble Protein:
| 5.5%
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| Total Protein:
| 11.5%
|
| S/T Ratio:
| 55
|
| Size:
|
|
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| Other: Rated Very Aromatic and Dark
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