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Author Topic: Abbey Malt  (Read 3152 times)

Offline dean2k

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Abbey Malt
« on: February 18, 2014, 01:28:51 PM »
So I have a bunch of Abbey Malt looking for recipe.  Anyone here use it before?

Offline Chris Craig

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Re: Abbey Malt
« Reply #1 on: February 18, 2014, 02:32:23 PM »
If anybody has, it'd be Jamie_Savoie.

Offline jamie_savoie

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Re: Abbey Malt
« Reply #2 on: February 18, 2014, 03:20:56 PM »
Itís very biscuity and gives a nice malt sweetest and aroma.  Itís somewhere between aromatic, biscuit and honey malt I find.  I really like the stuff  :rock:

Offline jamie_savoie

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Re: Abbey Malt
« Reply #3 on: February 18, 2014, 03:25:11 PM »
Also, Iíve found over 25% itís too much.  Between 10-20% should sufficient

Offline dean2k

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Re: Abbey Malt
« Reply #4 on: February 18, 2014, 03:34:44 PM »
Also, Iíve found over 25% itís too much.  Between 10-20% should sufficient

 :cheers:  Yeah, the online specs say up 50%, but I couldn't imagine.  Jamie, did you try it in its recommended Abbey or Lambic styles, or did you sub it into "regular" styles.   I have a packet of S-33 that I want to use that should be appropriate, so I was thinking of starting off slow with say a Belgian Pale or Blonde. 

Offline jamie_savoie

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Re: Abbey Malt
« Reply #5 on: February 18, 2014, 04:12:32 PM »
Iíve only tried it in belgian ales but I bet it would be good in english mild, esb, brown, etc.  I also want to try it in an altbier someday

Offline dean2k

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Re: Abbey Malt
« Reply #6 on: February 19, 2014, 07:09:00 AM »
Iíve only tried it in belgian ales but I bet it would be good in english mild, esb, brown, etc.  I also want to try it in an altbier someday

Sub out the Munich?   Interesting.  Please post the results if and when you do  :cheers:

Offline dean2k

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Re: Abbey Malt
« Reply #7 on: May 06, 2014, 09:42:39 AM »
For what it's worth, just bottled a test "blonde" with 15% abbey.   Seemed a little sweet and couldn't imagine one with the spec sheet's listed 50% maximum.  We'll see how it conditions, but if I had to do it all over again I would try to balance out that sweetness with some roasted malts or maybe some special roast tang.