Abbey Malt
Posted: Wed Mar 21, 2012 9:41 pm
by hummpledinger
Picked some up at the lhbs on impulse and wanted thoughts on adding small amount to amber ale?
Re: Abbey Malt
Posted: Thu Mar 22, 2012 5:07 am
by spiderwrangler
I've never used it, but I think that would be acceptable. Perhaps someone who has can chime in.
Re: Abbey Malt
Posted: Fri Mar 23, 2012 12:49 am
by barls
if your talking the weyermann abbey, its a brilliant malt. i love it. planning on some in my next mild.
Re: Abbey Malt
Posted: Sun Mar 25, 2012 8:42 am
by brewinhard
barls wrote:if your talking the weyermann abbey, its a brilliant malt. i love it. planning on some in my next mild.
What type of characteristics does it lend to a beer? Color/flavor/aroma?
Re: Abbey Malt
Posted: Sun Mar 25, 2012 9:38 am
by spiderwrangler
brewinhard wrote:What type of characteristics does it lend to a beer? Color/flavor/aroma?
http://www.weyermann.de/eng/produkte.asp?idkat=204&umenue=yes&idmenue=37&sprache=2Very vague info from Weyermann...
Re: Abbey Malt
Posted: Tue Mar 27, 2012 4:22 am
by barls
a discussion from ahb
http://www.aussiehomebrewer.com/forum/i ... opic=41489i find it similar to biscuit but a little sweeter. very nice to chew on.
defiately comes through in a beer. been planning my next pale ale with 10% of abbey and a hint of special b. should be good.
heres it from our local home brew store
http://www.craftbrewer.com.au/shop/details.asp?PID=3717