Malt
Aromatic malt
A high-kilned malt used in small amounts to intensify malt aroma.
Aromatic malt is used at a few percent of the grist to make a beer smell maltier than its colour suggests. It is a Belgian and Dutch practice more than a German one.
It retains enough enzyme activity to convert itself, which distinguishes it from the caramel malts it is often confused with.
What it does
Kilned speciality malt. Base-style malt kilned harder for colour and toasty, bready or biscuity flavour, usually with reduced enzyme activity.
Kilned hotter than Munich malt, developing strong Maillard character while retaining some enzyme activity.
Specification
| Colour | 20–26 EBC |
|---|---|
| Grain | barley |
| Enzyme activity | moderate |
| Fermentability | moderate |
| Flavour | intense malt, bread crust |