Author Topic: Chateau Abbey Malt  (Read 700 times)

Offline chumley

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Chateau Abbey Malt
« on: February 12, 2014, 09:17:37 AM »
At a LHBS closing, I bought a 55 lb. sack of Abbey Malt for a fire sale price

http://www.castlemalting.com/CastleMaltingMaltSpecification.asp?Command=QualityParameters2&SpecificationID=137&CropYear=2013&Language=English

With 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.


Online HoosierBrew

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Re: Chateau Abbey Malt
« Reply #1 on: February 12, 2014, 09:28:56 AM »
At a LHBS closing, I bought a 55 lb. sack of Abbey Malt for a fire sale price

http://www.castlemalting.com/CastleMaltingMaltSpecification.asp?Command=QualityParameters2&SpecificationID=137&CropYear=2013&Language=English

With 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.



I used 7 or 8% in a Dubbel last year and liked it quite a bit. It has some residual sweetness but not like you'd get in a crystal. I think it could be used in a lot of beers.
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Re: Chateau Abbey Malt
« Reply #2 on: February 12, 2014, 09:55:25 AM »
I think it is similar to Munich in some ways, or maybe I'm confusing it with MFB's Abbey malt.
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Offline erockrph

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Re: Chateau Abbey Malt
« Reply #3 on: February 12, 2014, 03:37:15 PM »
Pretty sure this is Castle's new name for Aromatic malt. If so it's going to take a while to use up a sack of it. I like to think of Aromatic of an amped-up Munich. I love it, but a little goes a long way.
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Re: Chateau Abbey Malt
« Reply #4 on: February 12, 2014, 03:45:46 PM »
If that's the case, I normally use ~ 5% Aromatic (when I use it) so the 7 or 8 I used of the Abbey wasn't too far off. It's a good malt but Aromatic does go a long way, if that's what it is.
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Offline chumley

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Re: Chateau Abbey Malt
« Reply #5 on: February 17, 2014, 09:49:49 AM »
Yep, I am thinking I will be making a lot of dubbels with this stuff.  Good think I like dubbel.  :D

Castle's website calls this a "Belgian brown malt".  They make an aromatic and a Munich.  Think of English brown malt, the stuff is so variable between different maltsters, its hard to know exactly what its like.  Guess I am just going to have to brew something.