Aromatic Malt

Beginning slightly sweet and delivering an array of toasted flavours, this aromatic malt is smooth and clean with a slightly dry finish. Contributes light brown and orange colour as well as an intensely malty flavour in any beer.
A European-style Munich Malt that provides, clean, intensely malty flavour. Typically used in Oktoberfest, Bock, or Belgian style beers, this malt is a fantastic complement to any beer needing a more malty flavour and aroma. Produced in the U.S. from recommended AMBA/BMBRI 2-Row Malting Barley varieties.
Details:

Malt Style: Munich Malt
Flavour: Very smooth, clean, slightly sweet, rich intense malty
Color: Deep golden with orange hues

Diastatic Power: 20Extract Percentage: 77%Lovibond: 20ºMoisture Percentage: 2.5%Grain Usage: Up to 50% for Bock/Doppelbock style beers for an exaggerated maltinessGrain Type: Lightly Kilned / Toasted MaltMalt Color: Medium-Light (15-60° L)Alpha Amylase: 25
Possible Substitutions:


Biscuit Malt: This is the most direct substitute in terms of the toasty, bready biscuit notes. However, it lacks the sweetness and other complexities of aromatic malt [1, 2].


Crystal Malt (around 15-20L): Crystal malts in this range offer a similar colour contribution (light amber to copper) and a touch of sweetness, although the caramel character will be more prominent compared to aromatic malt's honeyed notes 


Caraaroma Malt: This malt provides a similar amber colour and some sweetness, but with a less pronounced biscuit character than aromatic malt [2]. It can be a good option if you want the colour and sweetness without overpowering biscuit flavours.


A blend: Experiment with combining biscuit malt with either Caraaroma or a touch of Crystal Malt (around 10-15L) to achieve a closer overall profile to aromatic malt. This allows you to balance the biscuit character with a hint of sweetness