| Extract Potential (P/P/G)
|
1.036
|
| Color
|
17-21 L
|
| Requires Mashing?
|
Yes
|
| Max in Batch
|
10-100
|
|
|
|
|
Aromatic malt is a kilned barley malt used to give beer a strong, aggressive malt aroma and rich color.
Brewing with aromatic malt
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.
Beer styles
A traditional Belgian malt, aromatics are common in malty Belgian beers such as dubbels.
Commercial malt analyses
This section contains information on commercially available malts, derived from the malting companies' malt analysis sheets.
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.
|
|
| Basics
|
Extract
|
Conversion
|
Composition
|
| Base grain:
|
Optic
|
| Color (L/SRM):
|
17-21 L
|
| Color (EBC):
|
|
| Moisture:
|
4.5%
|
| Extract Potential (P/P/G):
|
|
|
| DBFG:
|
80%
|
| DBCG:
|
%
|
| Coarse/Fine Difference:
|
2%
|
| HWE:
|
|
| CWE:
|
|
| Other Extract:
|
|
|
| Diastatic Power (Lintner/IOB):
|
30
|
| Alpha Amylase:
|
|
| Conversion time (minutes):
|
|
| Other Diastatic Power:
|
|
|
| Mealiness:
|
%
|
| Half-Glassy:
|
%
|
| Vitreosity:
|
%
|
| Soluble Protein:
|
5.5%
|
| Total Protein:
|
11.5%
|
| S/T Ratio:
|
55
|
| Size:
|
|
|
| Other: Rated Very Aromatic and Dark
|
