I've had a bag of aromatic malt sitting looking at me for a while. Time to use it, i think!
Grain bill will be something like:
Pale malt 4000g
Dark crystal 200g
Aromatic 500g
Torri 200g
I am aware it will be quite malty and a little sweet with the D.C and aromatic, but that is what i'm after! Having never used Aromatic before, though, I am not sure what else it will lend. Is 10% overkill?
And as for hops, i am wavering between Goldings and Fuggles. Probably swaying towards Fuggles, as it has more aromatic qualities too (IMO).
Ans as for yeast, Notts or S04? S04, i am thinking?
Aromatic Ale
Re: Aromatic Ale
Adnams Gunhill uses aromatic malt.
4.0% abv, OG is 1047 (yes that ABV is low for the OG).
Bitterness is approx 30.
Grist is 80% pale ale malt, 2% Chocolate, 12% aromatic and 6% crystal.
Hops are 50% at start and 50% at end, using Boadicea.
4.0% abv, OG is 1047 (yes that ABV is low for the OG).
Bitterness is approx 30.
Grist is 80% pale ale malt, 2% Chocolate, 12% aromatic and 6% crystal.
Hops are 50% at start and 50% at end, using Boadicea.
Re: Aromatic Ale
OK well the crystal and aromatic amounts seem roughly in keeping with that.
What is your opinion on the hops? Have you brewed with aromatic before?
What is your opinion on the hops? Have you brewed with aromatic before?
Re: Aromatic Ale
I've used aromatic but only in Belgian ales. I've not used it in a British ale or in anything like the amounts that are in that Gunhill recipe (although I got that straight from the horses mouth so to speak). I've always used around 5% of it to add a bit of malt flavour.
Hops? Either goldings or fuggles would be fine but I guess fuggles are more traditional in darker beers.
Hops? Either goldings or fuggles would be fine but I guess fuggles are more traditional in darker beers.
Re: Aromatic Ale
Dave,
I've used aromatic malt quite a bit. It is lovely for adding a sweet caramelly texture and flavour to bitters.
I'm not sure you need so much crystal in there along with the aromatic though.
I would consider instead, using 100-150g standard crystal, plus a small handful of black malt to add the colour back. The black malt should add a little astringency that might help to balance the sweetness a bit.
I think the choc malt in the Adnams recipe will have a similar effect although it would add slightly more sweetness.
Chris
I've used aromatic malt quite a bit. It is lovely for adding a sweet caramelly texture and flavour to bitters.
I'm not sure you need so much crystal in there along with the aromatic though.
I would consider instead, using 100-150g standard crystal, plus a small handful of black malt to add the colour back. The black malt should add a little astringency that might help to balance the sweetness a bit.
I think the choc malt in the Adnams recipe will have a similar effect although it would add slightly more sweetness.
Chris
Re: Aromatic Ale
Final recipe was:
3000g pale
500g wheat
500g munich
500g aromatic
200g dark crystal
100g black
20g pacific gem - full boil
25g fuggles - 10 mins
25g fuggles - flame out
S-04
A bit of a hotch-potch but should be good and characterful.
3000g pale
500g wheat
500g munich
500g aromatic
200g dark crystal
100g black
20g pacific gem - full boil
25g fuggles - 10 mins
25g fuggles - flame out
S-04
A bit of a hotch-potch but should be good and characterful.