Abbey Malt - Weyermann

Abbey Malt – Weyermann

The malt that built the great Belgian abbey ales. Weyermann Abbey Malt is produced from quality spring barley with a high degree of protein and starch modification, delivering a deep amber to red-brown colour, rich maltiness, and a full, rounded body that defines the style.

Highly acidic and intensely aromatic, it brings notes of honey, nuts, and chocolate to the finished beer — making it as at home in a Trappist dubbel as it is in a fruit beer or a rich amber ale.

Technical details

• Colour: 40.0–50.0 EBC
• Flavour: Intense malt aroma, honey, nuts, chocolate
• Usage: Up to 50% of grain bill
• Best for: Belgian Ales, Abbey Ales, Trappist Beers, Fruit Beers, Amber Ales

Brewer's notes

A speciality malt with a dramatic impact on colour and flavour — start at the lower end of the usage range and adjust to taste. Pairs exceptionally well with Belgian yeast strains that accentuate the honey and fruity ester notes.