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.
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|Country of Origin||Belgium|
|Up to of the mix||25|
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.
Belgian brown malt. Specially germinated and kilned at up to 110°C. Pale ale beers, Abbey beers, brown porter and special beers, in a diverse range of British beers.Up to 25% of the mix.
Colour EBC: 41-49
100% Barley malt
Barley malt conatins gluten
STORAGE CONDITIONS AND USAGE INSTRUCTION:
Malt should be stored in a clean, cool (< 22 °C), dry (< 35 RH %) and pest free environment.
Whole grain (To buy crushed grain choose CRUSHED in product options 0,80PLN per kg)
Château Biscuit malt produces a very pronounced "toasty" finish in the beer. Imparts a warm bread and biscuit like aroma and flavour. Château Biscuit malt promotes a light to medium warm brown colour to the mash.
Produced from malting quality barley. High degree of modification of both proteins and starches. Adds deep-amber to red-brown color, maltiness, body, and mouthfeel to finished beer. Promotes flavor stability.
Cookie Malt is produced by roasting from high quality pilsner malt. The amylolytic activity of Cookie Malt is negligible. As its name stands Cookie Malt contributes mild and pleasant roasted cereal flavors and aromas with hints of pop-corn and bisquits.
Lighter version of Amber malt. Biscuit like, very rounded malt note that would find itself in amber or red and some Belgian styles.