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Aromatic vs. Ashburne

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  • Aromatic vs. Ashburne

    hey now....

    I have 50# of aromatic, but need 50# of ashburne. I know they are both malty, with the aromatic being more so. Think I can get away with subbing the aromatic into a 425# grist bill for the ashburne? It's going to be a pilsner, btw.

    Cheers & thanks
    KMafooz

  • #2
    The Aromatic is darker; 17 - 21 degree L., Ashburne is 5.3. A small amount of Aromatic would work well in a Pils, Vienna would be a better fit.
    Cheers & I'm out!
    David R. Pierce
    NABC & Bank Street Brewhouse
    POB 343
    New Albany, IN 47151

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    • #3
      Aromatic is Briesses brand name for their 2-row dark Munich. Ashburne is their much paler English-style "Mild" malt. I'm not sure I'd put either of those in a pils, but the Mild will at least give you the right color.

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      • #4
        I didn't know Briess did an aromatic. I use Dingemann's.

        Briess Munich 20

        Briess "Aromatic"

        I suspect the Briess "Aromatic" is as close to real Belgian Aromatic as their Extra Special Malt is to real Belgian Special B.
        Cheers & I'm out!
        David R. Pierce
        NABC & Bank Street Brewhouse
        POB 343
        New Albany, IN 47151

        Comment


        • #5
          My understanding, based on a brochure from Briess, is that Aromatic and Bonlander are 2Row versions of their Munich 20L and Munich 10L, which are made from 6row barley.

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          • #6
            Thanks for the word!

            Cheers!

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