Aromatic Malt
| Type: | Grain |
|---|---|
| Species: | Barley |
| Category | Roasted Malt |
Description
Aromatic malt type of specialty malt that contributes a high degree of pronounced malty flavors and aromas to beer and has a color of about 20° Lovibond.
Beer Styles Using: Bocks, Brown Ales, Munich Dunkel
Commercial Examples: Weyermann Melanoidin, Dingemans Aromatic, Briess Aromatic
Aromatic Malt Brewing Values
These are the common ranges that we've seen with Aromatic Malt over the years. Each manufacturer can have slightly different qualities, so these ranges are based on a combination and average.
This product must be added into the mash to be effective.
| SRM SRM is a scale for measuring the color intensity of a beer. Low SRM values indicate a pale straw color while higher values mean the style should have a darker color. Learn more » |
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20-30 SRM(15 - 23° Lovibond) |
|---|---|
| Diastatic Power Diastatic power (DP) is a measurement of a malted grain's enzymes, which are responsible for converting the grain's starches into sugar during mashing. |
20° Lintner |
| PPG PPG measures the maximum starting gravity (SG) of the fermentable in points/pound/gallon. This can differ based on your mash efficiency and the amount of wort collected. |
35 ppg (1.035 SG) |
| Batch Max Certain grains and adjuncts should only be used below a maximum percentage of the grain bill. Exceeding this can cause off flavors or poor mash efficiency. |
10% |
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