CHÂTEAU ABBEY®

Fermentable Profile based on 27 recipes

Features: Belgian brown malt. Specially germinated and kilned at up to 110°C. Characteristics: Château Abbey® malt is a more toasted form of pale malt. Gives a strong taste of cooked bread, nuts and fruit. Château Abbey® malt has a bitter flavour which mellows on ageing, and can be quite intensely flavoured. Château Abbey® malt is typically used as a small proportion of the grist in the production of beers requiring some substantial depth of colour. Usage: Pale ale beers, Abbey beers, brown porter and special beers, in a diverse range of British beers. Up to 10% of the mix. 45EBC (European Beer Convention) 17.4°L (Lovibond) Moisture % 4.5 Extract (dry basis) % 78.0 Wortcolour EBC (°L) 41.0 (15.9) 49.0 (18.9) pH 5.8