Fermentable
Abbey Malt — Weyermann
Weyermann
Spec sheet The maker publishes these figures for this exact product.
- Maker
- Weyermann
- Origin
- Germany
- Type
- kilned-toasted
- Malt class
- munich-vienna
- Color
- 19.3 °L (50.0 EBC)
- Extract, fine-grind dry basis
- 79.0 %
- Moisture
- 4.5 %
- Diastatic power
- 19 °Lintner
- Suggested max
- 20 % of grist
- Needs mashing
- Yes
Description
A high-kilned specialty malt aimed at Belgian abbey beers, sitting between dark Munich and a light crystal in character. Brings dried-fruit and honeyed-bread notes at modest percentages.