Weyermann Abbey Malt 40-50 EBC

Weyermann Abbey Malt 40-50 EBC is nutty, biscuity with hints of chocolate — a kilned aroma malt made for monastic styles. Malted in Bamberg by Weyermann, the benchmark German maltster, and the right choice for dubbel, brown ale, Scottish ale and dark abbey beers.

Use it at 5-10% of the grain bill. It is pre-converted in the kilning, so all-grain brewers mash it with the base malt and extract brewers simply steep it in a grain bag. Order it whole, or choose Crushed and we mill it fresh at 1 mm right before shipping.

Key features

• Weyermann specialty malt, malted in Bamberg (Germany)
• Colour: 40-50 EBC
• Nutty, biscuity with hints of chocolate — a kilned aroma malt made for monastic styles
• Usage rate: 5-10%
• Whole grain, or milled fresh at 1 mm on request (Crushed option)
• Pre-converted: mash or steep

Usage

• All-grain: add to the mash with the base malt
• Extract: steep in a grain bag at 65–70 °C for 20–30 minutes
• Crushed malt is best used within 2–3 weeks; whole malt keeps for months stored cool and dry

Quick facts

• Maltster: Weyermann, Bamberg (Germany)
• Type: specialty malt
• Colour: 40-50 EBC
• Styles: dubbel, brown ale, Scottish ale and dark abbey beers
• Rate: 5-10%

Related products

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• CaraBelge Malt 30-35 EBC
• CaraMunich Type 2
• Munich Malt Type 2 20-25 EBC