High degree of modification of both proteins and starches. Excellent friability. Low ß-glucan values. Highly acidic. High malt aroma. Adds deep-amber to red-brown colour, maltiness, body, and mouthfeel to finished beer. Contributes a honey, malt and mild nutty flavour. Promotes flavour stability. Typical Beer Style(s) Abbey, Ale, Amber, Blonde, Trappist, Sour and Fruit Beers. Recommended Maximum Usage Up to 50% in strong European Beers. 3-7% for complexity in cream ales and pale beers. Possible Substitutions Since Abbey Malt is a unique blend of characteristics, there's no single perfect substitute. However, depending on the aspects you want to capture, here are a few options: For similar colour and some sweetness: Caraaroma: This malt offers a similar amber colour and contributes a touch of sweetness and caramel notes. For similar biscuit character: Biscuit Malt: This malt provides a classic biscuit flavour profile that can replace some of the malty depth of Abbey Malt For a combination of sweetness and biscuit character: Aromatic Malt: This malt offers a balance of biscuit-like flavours and some honeyed sweetness, coming closer to the overall profile of Abbey Malt. Mixing and Matching: You can also experiment with combining biscuit malt and either Caraaroma or a touch of Crystal Malt to achieve a colour and sweetness profile closer to Abbey Malt.
