​Castle Malting Abbey malt 41- 49 EBC 5 kg

Belgian brown malt. Specially germinated and kilned at up to 110°C.

Characteristics

Abbey malt is a more toasted form of pale malt. Gives a strong taste of cooked bread, nuts and fruit. Abbey malt has a bitter flavour which mellows on ageing, and can be quite intensely flavoured. Abbey malt is typically used as a small proportion of the grist in the production of beers requiring some substantial depth of colour. Contains gluten.

Usage

Pale ale beers, abbey beers, brown porters and special beers. In a diverse range of British beers. Up to 25% of the mix.

Storage

Malt should be stored in a clean, cool (< 22°C) and dry (< 35% RH) area.