Aromatic vs. Ashburne

[KMafooz]

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

[beertje46]

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.

[Woolsocks]

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.

[beertje46]

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

Briess Munich 20 (http://www.brewingwithbriess.com/Assets/PDFs/Briess_PIS_Munich_Malt_20L_WK.pdf)

Briess "Aromatic" (http://www.brewingwithbriess.com/Assets/PDFs/Briess_PIS_Aromatic_Malt_WK.pdf)

I suspect the Briess "Aromatic" is as close to real Belgian Aromatic as their Extra Special Malt is to real Belgian Special B.

[Woolsocks]

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.

[KMafooz]

Thanks for the word!

Cheers!