Aromatic
#1
Posted 21 February 2010 - 12:38 PM
#2
Posted 21 February 2010 - 12:57 PM
I have used it in Belgians, Pales, Pilners, alts and a bock, I like it, seems to be a nice nutty sweetness, I have not used more than 2 lbs in 15 however.I think Yeasty Boy did an all Aromatic Dopplebock though.The malt fairy left 15# of Dingeman's Aromatic at my place. I don't think I've used this before. It sounds like it would be decent in an Alt. Any ideas?
#3
Posted 21 February 2010 - 01:46 PM
#4
Posted 21 February 2010 - 01:48 PM
#5
Posted 21 February 2010 - 02:09 PM
#6
Posted 21 February 2010 - 03:59 PM
#7
Posted 21 February 2010 - 04:21 PM
I read a couple other descriptions that were similar today. I'll have to look over my recipes. Can't imagine that I've never used it. The stuff smelled great when I bagged it up. Malt bomb!15# though? I'll have to do some trading or find out what happens when it hits 20 - 25% of a grainbill. What's the difference between this and Dark Munich?Anyway, I have a feeling my next brew is going to be the Doppel Sticke (200th batch - sort of). I would think this would be a good fit. Just finished kegging a D. Alt and harvested a bunch of WL036 for it......... Edit: no doubt drewseslu was giving me a pitch for the Sticke when he gave me thisHere's a description... Used at rates of up to 10%, Aromatic malt will lend a distinct, almost exaggerated malt aroma and flavor to the finished Ales and Lagers. Aromatic malt also has a rich color and is high in diastatic power for aid in starch conversion. As the name suggests, adds aromatics to a beer. I use a small amount in my Oktoberfest Lager... a little goes a long way.
Edited by dj in kc, 21 February 2010 - 04:26 PM.
#8
Posted 21 February 2010 - 04:25 PM
I hear you. I think I use 2oz in 5-gallons for my Oktober and I'm trying to think of another beer I use it in. It's not really that dark of a grain and you wouldn't use as much of it in a batch as you might with dark Munich. I suppose that if you used A LOT of Aromatic, it would start to lend a reddish-amber color to your beer. 15lbs might last you awhile. Bring some to the local homebrewers meeting and pass out 1lb bags to your buds. Cheers.I read a couple other descriptions that were similar today. I'll have to look over my recipes. Can't imagine that I've never used it. The stuff smelled great when I bagged it up. Malt bomb!15# though? I'll have to do some trading or find out what happens when it hits 20 - 25% of a grainbill. What's the difference between this and Dark Munich?Anyway, I have a feeling my next brew is going to be the Doppel Sticke (200th batch - sort of). I would think this would be a good fit. Just finished kegging a D. Alt and harvested a bunch of WL036 for it.........
#9
Posted 22 February 2010 - 09:00 PM
#10
Posted 23 February 2010 - 08:29 AM
#11
Posted 23 February 2010 - 08:35 AM
#12
Posted 23 February 2010 - 11:45 AM
Cool, the last few years melanoidin has always found its way into my alts.... Guess I can taste a few grains of each later tonight.DJ it's basically the same thing as melanoidin malt and you can use it the same way.
0 user(s) are reading this topic
0 members, 0 guests, 0 anonymous users