Weyermann® Abbey Malt® is a highly friable base malt with pronounced malty aromas, and assertive flavors such as honey, nuts as well as hints of chocolate. Suitability (beer styles):Traditional Abbey Beers, Trapist Beers, Belge Specialty Beers. Blonde, BruinFestival Beers, Amber, Ale, Faro, Fruit Beers Recipe Suggestion: Weyermann® Dubbel® This beer is a variation on the Belgian Dubbel. The color of this beer brings memories of chestnuts, which is further reinforced by the smell, which has a hint of nuts and is accompanied by a wonderful aroma of caramel, ripe bananas and tropical fruits. Malt bill: Malt type % Weyermann® Pale Ale Malt 50% Weyermann® Abbey Malt® 40% Weyermann® Carabelge® 10 Original gravity: 17.1 °P (1.0703) Alcohol by volume: 6.5 % Mash: Mash in with 55°C (131.0°F), 5 min Rest, 40 min at 63°C (145.4°F), 15 min at 72°C (161.6°F), mash-out at 78°C (172.4°F) and transfer to the lauter tun. Hops: East Kent Golding Additions: 2 kg/hl (82.8 oz/bbl) Belgium Candy Sugar Yeast recommendation: Fermentis® Safale S-33
