Weyermann® Abbey Malt®

Weyermann® Abbey Malt® is a highly friable base malt with pronounced malty aromas, and assertive flavors such as honey, nuts as well as hints of chocolate.  Suitable for traditional Abbey ales, as well as Trappist beers.  Also well suited for a full range for Belgian beer styles, including fruit beers. EBC: 40-50 Lovibond: 15.5-19.3 Usage: to 50% Moisture: 4.5 max % Extract% (dry basis): min 75% Sensory: complex malt aroma with intense notes of biscuit and honey, nuts and chocolate. Special kiln malt for particularly full-bodied beer styles, typically for: Pale Ale; Belgian Pale Ale, Belgian Blond Ale, Season, Trappist Single IPA; Belgian IPA Amber Ale; Biére de Garde, Belgian Dubbel, Extra Special Bitter Strong Ale; Belgian Golden Strong Ale, Belgian Tripel, Belgian Dark Strong Ale or Quadrupel, Barley wine Sour Ale; Flanders Red Ale, Oud Bruin Recommended addition: up to 50% Enzyme activity: low Color: 40,0 – 50,0 EBC 15.5 – 19.3 Lovibond