Abbey malt?

I got like 6 pounds of abbey malt at home. Cant really figure out how to use it? What can i sibstitute with it? Alot of recipes has aromatic malt. Can i substitute that with abbey? How big percent of the wort can it be?
Thankful for all answers
Edit. I found a thread about replacing abbey malt with a mixture of other malts. Maybe i can do that inverted? If a recipe calls for 1 oz aromatic and 1 oz biscuit malt i can use 2 oz of abbey instead?

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Abbey malt is from Castle malting. They have a write up about it on their website. I use it frequently in place of aromatic malt.

CadillacAndy said:

Abbey malt is from Castle malting. They have a write up about it on their website. I use it frequently in place of aromatic malt.

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The one i have is from weyermann. http://www.weyermann.de/eng/produkte.asp?idkat=204&umenue=yes&idmenue=0&sprache=2

Im starting to think its supposed to be a sub for biscuit malt. I dont have any aromatic malt so i might try to replace aromatic with this abbey malt



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rockdemon said:

The one i have is from weyermann. http://www.weyermann.de/eng/produkte.asp?idkat=204&umenue=yes&idmenue=0&sprache=2

Im starting to think its supposed to be a sub for biscuit malt. I dont have any aromatic malt so i might try to replace aromatic with this abbey malt

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Ahh cool. I didn't realize other companies made it. I thought it was Castle malting being clever and calling their aromatic malt "Abbey". Here's the description of it from Castle's site (http://www.castlemalting.com/Default.asp?N=Malts_in_a_few_words&ID=10&Language=English) -

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 (0.5%) in the preparation of beers requiring some substantial depth of colour.

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It actually looks like Weyermann's is more like a Belgian honey malt. Check out Northern Brewer's description (http://www.northernbrewer.com/shop/weyermann-belgian-style-abbey-malt.html):

16-17° L. A Belgian-style honey malt with plenty of malty residual sweetness, excellently suited for Belgian monastery brews as well as lambics and fruit beers.

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So with all of that being said, it looks like they are two different malts. I would use Castle's Abbey like aromatic and Weyermann's more like honey malt.

I use it as a sub for biscuit. Very nice. I brewed a uk brown ale with 40% of it in the grist and it was very good! didn't last long

CadillacAndy said:

Ahh cool. I didn't realize other companies made it. I thought it was Castle malting being clever and calling their aromatic malt "Abbey". Here's the description of it from Castle's site (http://www.castlemalting.com/Default.asp?N=Malts_in_a_few_words&ID=10&Language=English) -







It actually looks like Weyermann's is more like a Belgian honey malt. Check out Northern Brewer's description (http://www.northernbrewer.com/shop/weyermann-belgian-style-abbey-malt.html):







So with all of that being said, it looks like they are two different malts. I would use Castle's Abbey like aromatic and Weyermann's more like honey malt.

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Honey malt eey?
Id like to brew the pious westy clone this week but im short caramunich and aromatic. I have abbey, biscuit carapils, victory, munich and vienna. I guess caramunich could be replaced with munich and carapils(?). But what should i replace the aromatic with?

I never try to make a clone. I just use the recipes to brew tasty beer in the styles i like.




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Twinkeelfool said:

I use it as a sub for biscuit. Very nice. I brewed a uk brown ale with 40% of it in the grist and it was very good! didn't last long

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Cool! It says on the weyermann page that it can be 50% of the wort. Its a very sweet malt right?


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Caramunich is closer to crystal malt. They have 3 different lovibond ratings, similar to carafa. The stuff that's the most common is around 50L.