What to do with Aromatic malt.

[Bobcatbrewing42]

I ordered a batch of supplies online. I've only used aromatic malt in small quantities before. I thought I ordered .5 pound for a red rye and got 5 pounds. Any ideas to use it up? i.e. what kind of ale recipe or substitution?

 

[sudbuddy]

Think of it as a "Super-Munich." i.e. it has some DP (around 20* Lintner) and is 20* Lovibond so the same color as dark Munich. It is malted and processed very similarly to dark Munich, but it will provide a LOT more biscuity, bready flavors and aromas. I have a buddy who keeps using it in everything so I've joked with him about using it as a base malt, but I think the result would be undrinkable. Keep it around as a nice Munich alternative if the Munich isn't a huge portion of your grain bill. Next time get it at your LHBS and they might catch the mistake too. Just had to throw that one out there

 

[IslandLizard]

Aromatic malt is like a double Munich malt. A bit darker and a lot more flavor and aroma. You can use it in any beer calling for Munich, use more or less depending on style. It's best mashed with some diastatic malt, it can't quite convert itself.

 

[d3track]

I like it in brown ales too

 

[dirtydingus]

Just Sunday I did a Dusseldorf Alt that called for 1# of Aromatic. Recipe came from "Brewing Classic Styles" by Zainasheff and Palmer.

 

[serum]

It's good in an amber or dark Biere De Garde

 

[grathan]

I like it in ipa. I use over a pound of that in addition to over a pound of dark munich, as well as some special roast.

 

[beergolf]

I find it pretty strong so I usually only use smaller amounts (4-8 oz). It is a very nice addition to most Belgian styles.