CHÂTEAU ABBEY® MALT
CASTLE MALT® – BELGIUM
SPECIFICATION
| PARAMETER | UNIT | MIN | MAX |
|---|---|---|---|
| Moisture | % | 4.5 | |
| Extract (dry basis) | % | 78.0 | |
| Wort color | EBC(Lov.) | 41.0 (15.9) | 49.0 (18.9) |
| Saccharification | Minutes | Normal | |
| Packing | KGS | 25 KGS BAG | 50 KGS BAG |
USAGE
Pale ale beers, Abbey beers, brown porter and special beers, in a diverse range of British beers. Up to 25% of the mix.
RELATED PRODUCTS
FEATURES
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.
STORAGE & SHELF LIFE
Malt should be stored in a clean, cool (~ 22 °C) and dry (~ 35 RH %) area. If these conditions are observed, we recommend to use all whole kernel products within 18 – 24 months from the date of manufacture and all milled products within 3 months.
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