Abbey (Amber) malt 45 EBC - 100 g - Castle Malting

Kr. 2,3
Inklusive moms: Kr. 0,3 (Mva 15%)
Lagerstatus: 45
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SPECIFICATION
CHÂTEAU ABBEY®
Crop year 2013
Parameter Unit Min Max
Moisture %   4.5
Extract (dry basis) % 78.0  
Wort color EBC(Lov.) 41.0 (15.9) 49.0 (18.9)
Ph     5.8
Saccharification Minutes Normal
Features
Belgian brown malt. Specially germinated and kilned at up to 110°C.
Characteristics
Château Abbey® malt is a more toasted form of pale malt. Gives a strong taste of cooked bread, nuts and fruit. Château Abbey® malt has a bitter flavour which mellows on ageing, and can be quite intensely flavoured. Château 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.
Storage and Shelf life
Malt should be stored in a clean, cool (< 22 °C) and dry (< 35 RH %) area. If these conditions are observed, we recommend to use all whole kernel products within 18 - 24 months from the date of manufacture and all milled products within 3 months.

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