Abbey Malt

[JFB]

Anyone used it? was wondering on rates of inclusion.. Malt miller says up to 50%. So I was thinking of playing it safe with 25% Abbey - 75% pilsner and some sugar.
Would be interested to here of any of your experiences with the stuff. Was thinking its something close to aromatic malt, but not sure??!

 

[Zephyr259]

Are you on the Weyermann brand or the Belgian one? I have Weyermann and use it in place of aromatic as I don't have any. I've used a couple of percentage points in a dubbel and I put 12% in my old ale. Can't really comment much unfortunately as there's so much else going on in those beers. Weyermann have a dubbel recipe which is 50% pilsner, 40% abbey, 10% carabelge and some sugar which is in g/L not percent. I'm going to try it at a high percentage at some point but not sure when.

 

[JFB]

Are you on the Weyermann brand or the Belgian one? I have Weyermann and use it in place of aromatic as I don't have any. I've used a couple of percentage points in a dubbel and I put 12% in my old ale. Can't really comment much unfortunately as there's so much else going on in those beers. Weyermann have a dubbel recipe which is 50% pilsner, 40% abbey, 10% carabelge and some sugar which is in g/L not percent. I'm going to try it at a high percentage at some point but not sure when.

Yes I used the Weyermann one. From what ive read its a bit like aromatic but sweeter and a bit of biscuit which sounds good to me for a simple grain bill. I went with 75% pisner to 25% Abbey, granulated sugar and MJ47 Abbey yeast + Saaz.
I've not come across many recipes using it? But it sounds great so ill wait and see..

 

[Zephyr259]

Sounds great, please let us know how it turns out.