Malt · Weyermann Specialty Malts
Abbey Malt (Biscuit Malt)
Colour and analysis
- Colour
- 40–50 EBC
- Extract (fine grind, dry basis)
- ≥ 75 %
- Maximum share of the grist
- 50 %
- Max. moisture
- ≤ 4.5 %
- Enzymatic activity
- Low
Flavour and description
complex malt aroma with intense notes of biscuit and honey, nuts and chocolate.
Weyermann Specialty Malts · Flavour and use
Made from the finest European quality brewing barley. The 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 copper-golden shine.
Weyermann Specialty Malts · Maltster's description
Substitutes for Abbey Malt (Biscuit Malt)
According to the maltsters' substitution charts, 1 kg of Abbey Malt (Biscuit Malt) equals:
Compare
Abbey Malt (Biscuit Malt) vs Château Abbey (Château Monastique for the US market) (Château / Castle Malting)Abbey Malt (Biscuit Malt) vs Château Abbey Nature (Organic Malt, Château Monastique Nature for the US Market) (Château / Castle Malting)Abbey Malt (Biscuit Malt) vs Aurora Malt (Gladfield Malt)
Recommended styles
Barley WineBelgian Blond AleBelgian Dark Strong Ale or QuadrupelBelgian DubbelBelgian Golden Strong AleBelgian IPABelgian Pale AleBelgian TripelBiére de GardeExtra Special BitterFlanders Red AleOud BruinSeasonTrappist Single
Source
- Maltster's page
- Specification (PDF)
- Weyermann Specialty Malts · Germany