Abbey Malt Weyermann Oz
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: 15.5-19.2
- Usage: to 50%
- Moisture: 4.5 max %
- Extract% (dry basis): min 75%
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.
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