I bete the commerical outfits do flash pasteurization, high temp for a very short time.
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The abbey malt seems to be a crystal malt. http://www.northernbrewer.com/shop/weyermann-belgian-style-abbey-malt.html How much did you use?Weyermann calls it a base malt and says you can use up to 50%. I was thinking it sounded like a caramel malt too with the description of honey malt.