At a LHBS closing, I bought a 55 lb. sack of Abbey Malt for a fire sale pricehttp://www.castlemalting.com/CastleMaltingMaltSpecification.asp?Command=QualityParameters2&SpecificationID=137&CropYear=2013&Language=EnglishWith the statement " Up to 10% of the mix" looks like I have a lifetime supply of it. Anyone have much experience with this stuff? Any recipe suggestions? It would be nice to make some sort of Belgian Imperial Porter or whatever that I could start using this up.