Abbey Malt- Weyermann
High degree of modification of both proteins and starches. Excellent friability. Low ß-glucan values. Highly acidic. Highly malt-aromatic. Adds deep-amber to red-brown colour, maltiness, body, and mouthfeel to finished beer. Contributes a honey, malt and mild nutty flavour. Promotes flavour stability.
Typical Beer Style(s): Abbey, Ale, Amber, Blonde, Trappist, Sour and Fruit Beers.
Recommended Maximum Usage: Up to 50% in strong European Beers. 3-7% for complexity in cream ales and pale beers.
Possible Substitutions: Aromatic, Melanoidin, Biscuit.