Abbey Malt - (Weyermann)

EBC 40 - 50 (Mash Required)
Two-row spring barley
Product Characteristics:
High degree of modification of both proteins and starches. Excellent friability. Low β-
glucan values. Highly acidic. Highly malt-aromatic. Adds deep-amber to red-brown colour,
maltiness, body, and mouthfeel to finished beer. Promotes flavour stability.
Recommended Quantities:
Up to 50% of total grain bill
Suitability (beer styles):
Traditional Abbey Beers, Trapist Beers, Belge Specialty Beers.  Blonde, Bruin
Festival Beers, Amber, Ale, Faro, Fruit Beers