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Dubbel; Ale; Belgian-Style Abbey Ale; Belgian- and French-Style Ale; Belgian-Style Strong Specialty Ale; Belgian Specialty Beers; Belgian "Blonde" Beers; Belgian "Bruin" Beers; Festbiere; Belgian Amber Beers; Belgian Ales; Fruit Beers; Tripel.
up to 50%
Produced from quality spring barley. High degree of modification of both proteins and starches. Excellent friability. Low beta-glucan values. Highly acidic. Highly malt-aromatic. Adds deep-amber to red-brown color, maltiness, body, and mouthfeel to finished beer. Promotes flavor stability. Flavor : intense malt aroma; notes of honey, nuts and chocolate.
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Weyermann® Abbey Malt®_Specification_enDownload (168.02k)