Château Abbey (Château Monastique for the US market)

Colour

41–49 EBC

Extract (fine grind, dry basis)

≥ 78 %

Maximum share of the grist

25 %

Max. moisture

≤ 4.5 %

Belgian brown malt. Specially germinated and kilned at up to 110°C. Château Abbey malt is a more toasted form of pale malt. Gives a strong taste of cooked bread, nuts and fruit. Château Abbey malt has a bitter flavour which mellows on ageing, and can be quite intensely flavoured. Château Abbey malt is typically used as a small proportion of the grist in the production of beers requiring some substantial depth of colour. Pale ale beers, Abbey beers,brown porter and special beers, in a diverse range of British beers.Up to 25% of the mix.

Château / Castle Malting · Maltster's description

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• Château / Castle Malting · Belgium