Weyermann® Abbey Malt® (Biscuit Malt) · per 100 g

Biscuit and honey first, then nuts and a little chocolate. Abbey Malt® is the extra-crunchy kiln malt behind a dubbel's rich body and the copper-gold shine of a Belgian pale ale.

40–50 EBC · 15.5–19.3 °L · Up to 50 % of grist · Low enzyme activity · Biscuit, honey, nuts & chocolate · Sold per 100 g

What it does in your beer

Weyermann's special process makes this an extra-crunchy malt with a complex aroma: intense biscuit and honey, with nuts and chocolate behind. It intensifies and stabilises the taste of the beer, deepens the colour and adds a copper-golden shine.

Enzyme activity is low, so pair it with a base malt that does the converting. Weyermann lists it for Belgian pale and blond ales, saison, Trappist single, Belgian IPA, Bière de Garde, dubbel, ESB, Belgian golden and dark strong ales, tripel, quadrupel, barley wine, Flanders red and oud bruin.

At a glance

How much for a 20 L batch

Up to 50 % of the grist. On a typical 5 kg grist for 20 L that's up to 2.5 kg (25 × 100 g).

As a guide, 500 g in 20 L adds ≈ 7.1 EBC of colour on its own and ≈ +5.2 gravity points (≈ +1.29 °P); 1 kg adds ≈ 11.5 EBC and ≈ +10.4 points (≈ +2.59 °P), both at 75 % efficiency (approx., Morey colour / extract-based gravity, mid 45 EBC, 75 % extract).

Quantity = number of 100 g units: 25 = 2.5 kg.

How to use

• Mash it with a base malt; its own enzyme activity is low.
• 50 % is Weyermann's ceiling. Start lower if you want biscuit as an accent rather than the headline.
• Belgian strong ales: it sits happily under candi sugar and a Belgian ale yeast.

Pairs well with

Brewing a dubbel or tripel? Try it with Czech Pilsner malt as the base, dark candi sugar and LalBrew Abbaye.

Brewing an ESB? Crisp Finest Maris Otter makes a solid base underneath.

Storage & shelf life

• Store in a dry, cool spot, sealed.
• Weyermann's figure: at least 24 months in the unopened original bag, dry, 0–30 °C. Opened malt should go into an airtight container.
• Crushed? Mash it within about 5 days of delivery.

Food information

• Food business operator: Radek Milota – BO PIVO, Hlavní 35, 742 83 Olbramice, Czech Republic
• Name: Kilned specialty barley malt (Abbey Malt®)
• Ingredients: malted barley (barley, water)
• Allergens: contains barley (cereal containing gluten)
• Net quantity: 100 g per unit ordered
• Country of origin: Germany
• Storage: dry, 0–30 °C

Údaje o potravině (CZ)

• Název: Speciální ječný slad (Abbey Malt®)
• Složení: ječný slad (ječmen, voda)
• Alergeny: obsahuje ječmen (obilovina obsahující lepek)
• Čisté množství: 100 g za každý objednaný kus
• Země původu: Německo
• Skladování: v suchu, 0–30 °C
• Provozovatel potravinářského podniku: Radek Milota – BO PIVO, Hlavní 35, 742 83 Olbramice, Czech Republic

Good to know

• Quantity counts 100 g units — 8 gets you 800 g.
• Whole grain or Crushed is set in the Milling option. Crushed orders are milled before dispatch, so brew within about 5 days of delivery.
• This ships from our partner warehouse in the Czech Republic, separately from any kit or equipment in the same order.
• Abbey Malt® is a registered trademark of Mich. Weyermann® GmbH & Co. KG, Bamberg, Germany.

FAQ

Is Abbey Malt® the same as biscuit malt?
Weyermann sells it as Abbey Malt® (Biscuit Malt): a kiln malt with intense biscuit and honey notes.

Can it be the only malt in the mash?
No. Enzyme activity is low and Weyermann recommends up to 50 % of the grist, so mash it with a base malt.

How much for 20 L?
Up to 50 % — up to 2.5 kg on a 5 kg grist. 500 g adds ≈ 7 EBC of colour on its own (approx.).

Crushed or whole grain?
Your call in the Milling option. Crushed is milled before dispatch and wants brewing within about 5 days; Whole grain keeps better.