Aromatic malt is excessive in diastatic power and can convert itself completely; on the other hand, due to the fact that of the especially strong aromatics it lends to the finished beer, most brewers avoid utilizing further than 10% in a batch to keep balance. Aromatic malt also has a rich color and is high in diastatic power for aid in starch conversion. D/C Aromatic malt. As the name suggests, adds aromatics to a beer.
Biscuit is a unique malt thats lightly roasted, lending the subtle properties of black and chocolate malts. Used at the rate of 3 to 15 %, it is designed to improve the bread & biscuits, or toasted flavor and aroma characteristics to Lagers and Ales.
CaraMunich is a darker colored, more intense flavored 2-Row caramel malt. It provides body and lends an amber to red colors.. For Oktoberfest, bock, porter, stout, red, amber and brown ales. Results include increased fullness, heightened aroma and fuller flavor. Use 1 - 5% for light or pale beers.
The darkest of the Belgian crystal malts, Special B will impart a heavy caramel taste and is often credited with the raisin-like flavors of some Belgian Abbey ales. Larger percentages (greater than 5%) will contribute a dark brown-black color and fuller body.
