Moisture% 4.5
Extract (dry basis)%78.0 
Wort colorEBC(Lov.)41.0 (15.9)49.0 (18.9)
pH  6.0

Belgian brown malt. Specially germinated and kilned at up to 110°C.


Château Abbey malt is a more toasted form of pale malt. Gives a strong taste of cooked bread, nuts and fruit. Château Abbey® malt has a bitter flavour which mellows on ageing, and can be quite intensely flavoured. Château Abbey® malt is typically used as a small proportion of the grist in the production of beers requiring some substantial depth of colour.


Pale ale beers, Abbey beers,brown porter and special beers, in a diverse range of British beers.Up to 25% of the mix.

Storage and Shelf life:

Malt should be stored in a clean, cool (< 22 °C), dry (< 35 RH %) and pest free environment. If these conditions are observed, we recommend using all whole kernel products within 24 months from the date of manufacture and all milled products within 3 months.


Bulk; Bulk in Liner Bag in Container; Bags (25kg, 50kg); Big Bags (400 - 1,400kg). All types of packaging – in 20’ or 40’ containers for export.

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