{"product_id":"weyermann-abbey-malt","title":"Weyermann® Abbey Malt® (Biscuit Malt) · per 100 g","description":"\u003cp\u003e\u003cstrong\u003eBiscuit 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.\u003c\/strong\u003e\u003c\/p\u003e\u003cp class=\"bt-keyfacts\"\u003e40–50 EBC · 15.5–19.3 °L · Up to 50 % of grist · Low enzyme activity · Biscuit, honey, nuts \u0026amp; chocolate · Sold per 100 g\u003c\/p\u003e\u003ch3\u003eWhat it does in your beer\u003c\/h3\u003e\u003cp\u003eWeyermann'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.\u003c\/p\u003e\u003cp\u003eEnzyme 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.\u003c\/p\u003e\u003ch3\u003eAt a glance\u003c\/h3\u003e\u003ctable\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eMaltster\u003c\/td\u003e\n\u003ctd\u003eWeyermann® (Bamberg, Germany)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eMalt type\u003c\/td\u003e\n\u003ctd\u003eKilned specialty malt (biscuit type)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eGrain\u003c\/td\u003e\n\u003ctd\u003eMalting-quality barley\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eColour\u003c\/td\u003e\n\u003ctd\u003e40–50 EBC (15.5–19.3 °L)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eExtract (dry basis)\u003c\/td\u003e\n\u003ctd\u003emin. 75 %\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eMoisture\u003c\/td\u003e\n\u003ctd\u003emax. 4.5 %\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eEnzyme activity\u003c\/td\u003e\n\u003ctd\u003eLow\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eMax share of grist\u003c\/td\u003e\n\u003ctd\u003eup to 50 %\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFlavour\u003c\/td\u003e\n\u003ctd\u003eBiscuit, honey, nuts, chocolate\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eOrigin\u003c\/td\u003e\n\u003ctd\u003eGermany\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSold per\u003c\/td\u003e\n\u003ctd\u003e100 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eMilling\u003c\/td\u003e\n\u003ctd\u003eWhole grain or Crushed (choose a variant)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\u003ch3\u003eHow much for a 20 L batch\u003c\/h3\u003e\u003cp\u003eUp to 50 % of the grist. On a typical 5 kg grist for 20 L that's up to 2.5 kg (25 × 100 g).\u003c\/p\u003e\u003cp\u003eAs 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).\u003c\/p\u003e\u003cp\u003eQuantity = number of 100 g units: 25 = 2.5 kg.\u003c\/p\u003e\u003ch3\u003eHow to use\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eMash it with a base malt; its own enzyme activity is low.\u003c\/li\u003e\n\u003cli\u003e50 % is Weyermann's ceiling. Start lower if you want biscuit as an accent rather than the headline.\u003c\/li\u003e\n\u003cli\u003eBelgian strong ales: it sits happily under candi sugar and a Belgian ale yeast.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003ePairs well with\u003c\/h3\u003e\u003cp\u003eBrewing a dubbel or tripel? Try it with Czech Pilsner malt as the base, dark candi sugar and LalBrew Abbaye.\u003c\/p\u003e\u003cp\u003eBrewing an ESB? Crisp Finest Maris Otter makes a solid base underneath.\u003c\/p\u003e\u003ch3\u003eStorage \u0026amp; shelf life\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eStore in a dry, cool spot, sealed.\u003c\/li\u003e\n\u003cli\u003eWeyermann's figure: at least 24 months in the unopened original bag, dry, 0–30 °C. Opened malt should go into an airtight container.\u003c\/li\u003e\n\u003cli\u003eCrushed? Mash it within about 5 days of delivery.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eFood information\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eName: Kilned specialty barley malt (Abbey Malt®)\u003c\/li\u003e\n\u003cli\u003eIngredients: malted \u003cstrong\u003ebarley\u003c\/strong\u003e (barley, water)\u003c\/li\u003e\n\u003cli\u003eAllergens: contains \u003cstrong\u003ebarley\u003c\/strong\u003e (cereal containing gluten)\u003c\/li\u003e\n\u003cli\u003eNet quantity: 100 g per unit ordered\u003c\/li\u003e\n\u003cli\u003eCountry of origin: Germany\u003c\/li\u003e\n\u003cli\u003eStorage: dry, 0–30 °C\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eGood to know\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eQuantity counts 100 g units — 8 gets you 800 g.\u003c\/li\u003e\n\u003cli\u003eWhole grain or Crushed is set in the Milling option. Crushed orders are milled before dispatch, so brew within about 5 days of delivery.\u003c\/li\u003e\n\u003cli\u003eThis ships from our partner warehouse in the Czech Republic, separately from any kit or equipment in the same order.\u003c\/li\u003e\n\u003cli\u003eAbbey Malt® is a registered trademark of Mich. Weyermann® GmbH \u0026amp; Co. KG, Bamberg, Germany.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eFAQ\u003c\/h3\u003e\u003cp\u003e\u003cstrong\u003eIs Abbey Malt® the same as biscuit malt?\u003c\/strong\u003e\u003cbr\u003eWeyermann sells it as Abbey Malt® (Biscuit Malt): a kiln malt with intense biscuit and honey notes.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCan it be the only malt in the mash?\u003c\/strong\u003e\u003cbr\u003eNo. Enzyme activity is low and Weyermann recommends up to 50 % of the grist, so mash it with a base malt.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow much for 20 L?\u003c\/strong\u003e\u003cbr\u003eUp to 50 % — up to 2.5 kg on a 5 kg grist. 500 g adds ≈ 7 EBC of colour on its own (approx.).\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCrushed or whole grain?\u003c\/strong\u003e\u003cbr\u003eYour call in the Milling option. Crushed is milled before dispatch and wants brewing within about 5 days; Whole grain keeps better.\u003c\/p\u003e","brand":"Weyermann","offers":[{"title":"Whole grain","offer_id":60933611225422,"sku":"BOP-21122025","price":0.2,"currency_code":"EUR","in_stock":true},{"title":"Crushed","offer_id":60948097663310,"sku":"BOP-21122025-S","price":0.22,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0549\/9810\/6309\/files\/weyermann-abbey-malt-main-v1.jpg?v=1791913479","url":"https:\/\/brewtaurus.com\/products\/weyermann-abbey-malt","provider":"BrewTaurus.com | Brewing Technology","version":"1.0","type":"link"}