New Brunswick Craft Brewers Association
Brewing => Grain => Topic started by: dean2k on February 18, 2014, 01:28:51 PM
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So I have a bunch of Abbey Malt looking for recipe. Anyone here use it before?
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If anybody has, it'd be Jamie_Savoie.
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It’s very biscuity and gives a nice malt sweetest and aroma. It’s somewhere between aromatic, biscuit and honey malt I find. I really like the stuff :rock:
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Also, I’ve found over 25% it’s too much. Between 10-20% should sufficient
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Also, I’ve found over 25% it’s 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.
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I’ve 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
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I’ve 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:
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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.