Weyermann® Abbey Malt® (BISCUIT MALT)

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.

Sensory: complex malt aroma with intense notes of biscuit and honey, nuts and chocolate.

Special kiln malt for particularly full-bodied beer styles, typically for:

• Pale Ale; Belgian Pale Ale, Belgian Blond 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, Barley wine

• Sour Ale; Flanders Red Ale, Oud Bruin

Recommended addition: up to 50%

Enzyme activity: low

Color:
40,0 – 50,0 EBC
15.5 – 19.3 Lovibond