Feedback on new Weyermann Belgian Malts

[MikeRoy]

Has anyone had any experience using Weyermann's new Carabelge or Abbey malts?


What's their flavor profile/contribution like?

What are they suppose to be substituting from a Belgian maltster?

My experience with "Belgian" malt has been with Franco-Belges and Castle.

Thanks in advance.

[MikeRoy]

Bump.


Anyone?

[Zucker Bee]

Mike

I've tried both, mixed in a single beer, so it's hard to say which is imparting what. So, in order to get a real trial, I will brew next week with Pils base and 38% Abbey malt, taking out all my other specialties.

I'll keep you posted, otherwise come back to me in 3 weeks and I'll let you know

Cheers!

Ben @ BENELUX

[MikeRoy]

Sounds Awesome Ben.

Looking forward to hearing your results.


Cheers,

[Zucker Bee]

Recipe : 66% Pils + 33% Abbey Malt for a Belgian Pale Ale recipe

Considering I've used 33%, I must say it is not as overwhelming as I was expecting. I can still spot the Pilsner malt very well peaking through it. Smell is very Belgian indeed! Subtle biscuit/husks notes, some distant caramel, dry malt taste reminiscent of Amber malt (without the aromatic aspect). Hops expression is better than when I was using complex grain bill to achieve this coulour (Munich + Cara/Munich/20L) Esters are a bit hidden, wich is good for me. Attenuation is as good as when I use an all pale/pils base (80%)

Good base to build something nice here, perhaps with the help of a mere 3% light crystal... but we'll see as this one ages a bit. I always try to achieve "complexity through simplicity" and this is a good example.

Ben

[MikeRoy]

Thanks for the feedback Ben!