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Aromatic Malt

Type: Grain (Barley)
Category: Roasted Malt

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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 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 »
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 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.

If you see an error in our data, please let us know!

We are not affiliated with any grain manufacturer. All copyrights and data are provided by their respective owners.

Grains  Grains Database

Beer Maverick has compiled a database on the most frequently used grains and adjuncts used in homebrewing. Learn about their uses and brewing qualities. Browse all fermentables »