Weyermann Abbey Malt

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cannondale
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Weyermann Abbey Malt

Post by cannondale »

Specifications:

Raw Material Source: Two-row spring barley (2009 harvest)

Product Characteristics: High degree of modification of both proteins and starches. Excellent friability. Low β-glucan values. Highly acidic. Highly malt-aromatic. Adds deep-amber to red-brown color, maltiness, body, and mouthfeel to finished beer. Promotes flavor stability.

Recommended Quantities:Up to 50% of total grain bill

Suitability (beer styles): Traditional Abbey Beers, Trapist Beers, Belge Specialty Beers. Blonde, Bruin Festival Beers, Amber, Ale, Faro, Fruit Beers

Moisture content: max. 4.5%
Extract (dry basis): min. 75.0%
Wort color: 40-50 EBC
Wort color: 16-19 °L

Anyone have experience with this malt? In particular, as a large part of the grist. I'm thinking of using as 30-45% for an abbey ale. The grains themselves look, smell and taste a lot more along the lines of a cross between Dingemans biscuit and aromatic malts, i.e. specialty malt.
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icemachine
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Post by icemachine »

I was planning to brew an abbey style this spring, with about 50% MO, 30% Abbey and and 20% Pale Wheat. Please keep this thread updated with what you do find.
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Gedge
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Post by Gedge »

I have a bag of the Abbey malt but I haven't had a chance to brew with it yet. Looking forward to trying it out soon.
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cannondale
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Post by cannondale »

Gedge wrote:I have a bag of the Abbey malt but I haven't had a chance to brew with it yet. Looking forward to trying it out soon.
Have you brewed with it yet Gedge? I find it to produce a very biscuity beer.
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markaberrant
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Post by markaberrant »

cannondale wrote:Have you brewed with it yet Gedge? I find it to produce a very biscuity beer.
Based on the description, I am not surprised. No way in hell I'd use up to 50%.
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cannondale
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Post by cannondale »

markaberrant wrote:
cannondale wrote:Have you brewed with it yet Gedge? I find it to produce a very biscuity beer.
Based on the description, I am not surprised. No way in hell I'd use up to 50%.
I'll have to check my notes, but I believe I used it at around 33% in an abbey single, and I don't recommend going any higher than that for for a light to medium bodied beer. 50% would be liquid bread crust.
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markaberrant
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Post by markaberrant »

I'd probably start at 10%, maybe 20%
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Derek
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Post by Derek »

Any recent experience with this stuff?

I'm planning a quad... maybe 15% abbey, with some special B & candi syrup as well.
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atomeyes
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Post by atomeyes »

Derek wrote:Any recent experience with this stuff?

I'm planning a quad... maybe 15% abbey, with some special B & candi syrup as well.
in my time in Belgium, i never saw a brewery that used abbey malt. not saying to not use it, but just something to consider when making a recipe.
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