Abbey Malt - Weyermann

Weyermann® Grains Abbey Malt - also known as Biscuit Malt

Made from the finest European quality brewing barley, this special manufacturing process creates an extra crunchy malt with a complex aroma profile, which is used to intensify and stabilize the taste in beer. The beer color is enhanced and the malt adds a copper-golden shine.

Flavor: Complex Malt Aroma with intense notes of Biscuit and Honey, Nuts and Chocolate

Special kiln malt for particuarly full-bodied beer styles especially:

• Pale Ale - Belgian pale Ale, Belgian Bond 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, Barleywine
• Sour Ale - Flanders Red Ale, Oud Bruin

Recommended Usage Levels: up to 50%
Enzyme Activity: low
Color: 15.5 to 19.3 Lovibond
Moisture: 4.5%
Extract (dry substance) %: 70