Making a belgian using all the right malts, sugar ect. I was thinking about putting about 2% aromatic in the malt bill do you think this will interfere with the aroma of the beer?
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malt question on a Dubbel
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In that percentage it seems absolutely appropriate. I often use quite a bit of Munich Dark Malt in my Dubbels as a percentage of base malt, and that is just a few steps less toasted than Aromatic. You are completely fine, just as long as you're not cutting back on your percentage of Special B to do it. A Dubbel isn't a Dubbel without Special B.
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