Abbey Malt- Weyermann (55 lb)
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 color, maltiness, body, and mouthfeel to finished beer. Promotes flavor stability.
Typical Beer Style(s): Abbey, Ale, Amber, Blonde
Possible Substitution(s): None