With a highly friable texture, Weyermann Abbey Malt can be specified at up to 50% of the total weight of the grain bill. Delivering a pronounced maltiness with honey notes, Abbey malt will leave a hint of mild nuttiness in the finished beer. The specialized base malt may also be utilized as a faceting malt for a wide range of Belgian styles, including Traditional Abbey ales Trappists, Specialty styles, Blonde, Bruin, Fest beers, Belgian Amber’s, Faro and Fruit beers.
Highly modified and possessing Low β- glucan values, Abbey malt is highly acidic and malty-aromatic. Depending upon the percentage specified in the grist, Abbey malt will add deep amber to red-brown hues. While increasing flavor stability, Weyermann Abbey further contributes maltiness, body, and mouthfeel to the finished beer.
Lovibond: 16 – 19
Usage Rate: 50%
Moisture: 4.5% Max
To facet American blonde or Cream ale, specify 3 – 7% Abbey malt to the grist, providing the finished beer with depth of color and flavor, including malt, honey and lightly toasted nuts.