Beer Forum

I'm planning on brewing a ESb this week, but when i went through my depleted stock, im short on some stuff. Mainly aromatic malt. Any suggestions on what to do.

heres the grain bill:
Pale malt: 12 lbs
Munich: 1lb
Aromatic: .5 lb
Crystal 40: .5 lb
Crystal 60:.5 lb

Since I wont be able to get an online order here this early, im thinking of completely omitting it. Thoughts, improvements, suggestions?
-Crut
Edit: forgot to mentiont his is for a 6.5 gal batch too.

Aromatic won't make or brake the recipe. I would jut omit it.

Don't listen to him, Crut... He's like 15...

Aromatic is one of my favorites. I'd throw it in...


Mylo

I'd keep the Aromatic as well, a solid malty nose is preferred in as ESB.

Aroma: Hop aroma moderately-high to moderately-low, and can use any variety of hops although UK hops are most traditional. Medium to medium-high malt aroma, often with a low to moderately strong caramel component (although this character will be more subtle in paler versions). Medium-low to medium-high fruity esters. Generally no diacetyl, although very low levels are allowed. May have light, secondary notes of sulfur and/or alcohol in some examples

hmm, ive thought about leaving it out, or i could put this recipe aside until i place my B3 order, and brew something else from what i have.
Any suggestions for a replacement?
I have 6 lb's of aromatic coming in the next order. My LHBS are that big to really care much of the specialty grains. As soon as my crusher comes in I plan to piggy back some bulk grains from TBC.

You could take a 1/2 lb of your base malt and toast it in the oven dry for 15 mins at 350F.

That will make a sort of toasty/biscuit malt, and add lots of aroma.

HTH-

hmm, thanks Bdawg, i think I will try that.
-Crut

BDawg wrote:That will make a sort of toasty/biscuit malt, and add lots of aroma.

I just got very thirsty!

David