Availability: 10 In Stock
Belgian chocolate malt. Torrefied at 220°C and then quickly cooled when the desired colour is reached.
Chateau Abbey
Reference:
€ 1.65
Tax included
Belgian brown malt. Specially germinated and kilned at up to 110°C.
| Parameter | Unit | Min | Max |
| Moisture | % | 4.5 | |
| Extract (dry basis) | % | 78.0 | |
| Wort color | EBC(Lov.) | 41.0 (15.9) | 49.0 (18.9) |
| pH | 6.0 |
Belgian brown malt. Specially germinated and kilned at up to 110°C.
Characteristics:
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.
Usage:
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.
Packaging:
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.
1 Items
Belgian brown malt. Specially germinated and kilned at up to 110°C.
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