I am starting all grain brew soon, like tomorrow, and I would like to use one of the recipes from Charlie Papazian's book Joy of Homebrewing. The only problem is that the recipe calls for .5 lb of aromatic malt and I don't know what that is. Is aromatic malt just a generic name for a malt that adds aroma or something like that? If anyone could help me out that would be great.

Any LHBS will carry Aromatic malt just ask them for it.


From a quick Google I found:

http://www.realbeer.com/spencer/FAQ/grain.html

Aromatic (Mildly Kilned) 26 L
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. D/C Aromatic malt. As the name suggests, adds aromatics to a beer. At 25 Lovi, it is grouped in the upper end of the "Munich Malts" category. It shows conversion by itself, with a diastatic power of 29, as compared to D/C munich with a DP of 50 and Pils with a DP of 105. When using Aromatic malts, be sure to calculate the additional extract and color that will be added, since this malt contributes both.

I've used Belgian Aromatic, and it lends a very malty aroma and flavor to your brew. I'm pretty sure there are different variations made by different companies. I've only used the Belgian though, and I wouldn't use much in a recipe. Less than a pound fow show.

Yeah, it definately affects the flavor, not just the aroma. In fact, I personally think the flavor affect is much more significant, but I am not that great with distinguishing aromas. I am talking about the belgian aromatic, I think it is Dingmans.

According to Northern Brewer:

"Dingemans Aromatic

19? L. A hybrid Munich malt. At a rate as low as 10% it will lend a distinct, almost exaggerated malt aroma and flavor."

For most aromatic malts, 10% or so is about as high as I'd go. MFB makes a "Special Aromatic", though, that you can use as a base malt.

which is sort of misleading ... if its special it should be much more intense .. at least thats how i look at it

oh well

The Special Aromatic by Franco Belges was specifically produced for the Palm brewery in Belgium. It has recently been available outside of that brewery. It makes wonderful beers all by itself.
Use 100% spec. aromatic, lightly hopped, and use a clean Belgian yeast, and you've got a nice summer drinking Belgian style pale. Nummy!

Why should "special" mean more intense?

I've used aromatic a lot in german lagers and darker beers. About 4-5%

thats just how my crazy mind works denny ..... special is more and less is well "not so special"

While we're at it, what makes Special B so special. What's the difference between that and regular B?

can't say I've used regular B. I would guess it has less of the raisin effect.
Things that make you go, Hmmm..

Tom, you made my head hurt....

K is not nearly as good as Special K

Special B is good - but Special C is much much better if you can find it....

--/\/\--

You haven't lived until you've mashed a little Special K. This makes a beer fit for the Gods.

Aromatic is a Belgian malt.
Both Castle and Dingeman's make the stuff.
Not sure of any difference between the two.

I tend to think of it as a "double Munich," if that makes any sense.

But Special C is NOTHING compared to Extra Special Z...it goes to 11!!!

Would top shelf, Extra Special Z, be the same as ZZ Top?

Only if it had a beard....

Or has the last name "Beard"...