Abbey Malt

[dean2k]

So I have a bunch of Abbey Malt looking for recipe.  Anyone here use it before?

[Chris Craig]

If anybody has, it'd be Jamie_Savoie.

[jamie_savoie]

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 

[jamie_savoie]

Also, I've found over 25% it's too much.  Between 10-20% should sufficient

[dean2k]

Also, I've found over 25% it's too much.  Between 10-20% should sufficient

  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. 

[jamie_savoie]

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

[dean2k]

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 

[dean2k]

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.