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

Characteristics:
Abbey® malt is a more toasted form of pale malt. Gives a strong taste of cooked bread, nuts and fruit. Abbey® malt has a bitter flavour which mellows on ageing, and can be quite intensely flavoured. 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 10% of the mix.

EBC: 45