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Thread: Feedback on new Weyermann Belgian Malts

  1. #1
    Join Date
    Nov 2003
    Location
    Hyattsville,MD
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    285

    Feedback on new Weyermann Belgian Malts

    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.
    Cheers,
    Mike Roy
    Brewmaster
    Franklins Restaurant, Brewery & General Store
    5123 Baltimore Ave
    Hyattsville,MD 20781
    301-927-2740

    Franklinsbrewery.com
    @franklinsbrwry
    facebook.com/franklinsbrewery

  2. #2
    Join Date
    Nov 2003
    Location
    Hyattsville,MD
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    285
    Bump.


    Anyone?
    Cheers,
    Mike Roy
    Brewmaster
    Franklins Restaurant, Brewery & General Store
    5123 Baltimore Ave
    Hyattsville,MD 20781
    301-927-2740

    Franklinsbrewery.com
    @franklinsbrwry
    facebook.com/franklinsbrewery

  3. #3
    Join Date
    Apr 2005
    Location
    Montréal, QC
    Posts
    163
    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

  4. #4
    Join Date
    Nov 2003
    Location
    Hyattsville,MD
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    285
    Sounds Awesome Ben.

    Looking forward to hearing your results.


    Cheers,
    Cheers,
    Mike Roy
    Brewmaster
    Franklins Restaurant, Brewery & General Store
    5123 Baltimore Ave
    Hyattsville,MD 20781
    301-927-2740

    Franklinsbrewery.com
    @franklinsbrwry
    facebook.com/franklinsbrewery

  5. #5
    Join Date
    Apr 2005
    Location
    Montréal, QC
    Posts
    163
    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

  6. #6
    Join Date
    Nov 2003
    Location
    Hyattsville,MD
    Posts
    285
    Thanks for the feedback Ben!
    Cheers,
    Mike Roy
    Brewmaster
    Franklins Restaurant, Brewery & General Store
    5123 Baltimore Ave
    Hyattsville,MD 20781
    301-927-2740

    Franklinsbrewery.com
    @franklinsbrwry
    facebook.com/franklinsbrewery

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