Weyermann® Belgian Style Abbey® Malt

$2.29

SKU# U22030

Flat Rate Shipping only $7.99 only from Northern Brewer
16-17° L. A Belgian-style honey malt with plenty of malty residual sweetness, excellently suited for Belgian monastery brews as well as lambics and fruit beers.

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Product Details
16-17° L. A Belgian-style honey malt with plenty of malty residual sweetness, excellently suited for Belgian monastery brews as well as lambics and fruit beers.
Additional Information
Malt TypeInternational Base Malt
Alpha Amylase0
Diastatic Power0
Extract %75
OriginGermany
Soluble Protein %0
Total Protein %0
S/T0
Usage %50
Lovibond16-19
Moisture %4.5
Reviews
5.0 / 5.0
2 Reviews
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Excellent Flavor Malt
I use this in my 5 gallon IPA's, steep for 20 minutes, 160-175 F, then sparge back 160 F into wort after adding Maris Otter Malt Extract. The combined sweet nutty flavor of this malt with the Maris Otter is un-paralleled.
November 20, 2015
Key ingredient
i love it. I use it all the time in my Belgians give flavor, body and color boost
May 12, 2016
Q&A
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Browse 2 questions Browse 2 questions and 4 answers
You don't list any diastatic power for this malt. Will it self-convert?
A N on Dec 19, 2015
BEST ANSWER: It's not self converting.. You need some residual activity from the base malt to convert it. I did add some amalayse to the mash last I used this malt.
Do you think this would be a good malt (30-40% of the grist) for a nice citrus Hefeweizen?
B I on Nov 28, 2015
BEST ANSWER: Hi Andr?. This malt would probably complement any citrus notes well.

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