Aurora has been developed to produce rich bready, fruit cake aroma and orange/red colour. It has a long traditional germination process to create complex sugars and amino acids which react during a careful kilning regime. The resulting maillard reaction is responsible for the colour and flavour. It is ideal for dark ales, Belgium style and high alcohol beers. If you want to make that big malty, rich beer then this is a great malt to use along with Crystals and Red Back.
EBC 35 to 60
Gladfield Malt's recommended malt substitutions: For Weyermann Abbey Malt malt, replace with Gladfield Aurora Malt swap ratio - 1 : 1.1 For Weyermann Melenoidin malt, replace with Gladfield Aurora Malt swap ration - 1 : 1.8 For Dingamans aromatic malt, replace with Gladfield Aurora Malt swap ration - 1 : 1.0
