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Feedback on new Weyermann Belgian Malts

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  • 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
    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

    Comment


    • #3
      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

      Comment


      • #4
        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

        Comment


        • #5
          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

          Comment


          • #6
            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

            Comment

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