I was doing some research for Bru’n Water and stumbled on Weyermann Abbey malt. It seems to be an odd semi-Base, semi-Crystal malt with a color rating of up to 19L. Here is the description from their specification sheet:
High degree of modification of both proteins and starches. Excellent friability. Low β-
glucan values. Highly acidic. Highly malt-aromatic. Adds deep-amber to red-brown color,
maltiness, body, and mouthfeel to finished beer. Promotes flavor stability.
I also followed up with Weyermann’s Quality Manager, Andreas Ricther and this was his response.
Weyermann® Abbey Malt is a Specialty Malt produced on a kiln.
Due to a unique germination and kilning regime we reach the special characteristics of this product.
The enzymatic activity is low to medium. That means this malt requires mashing and enzymatic active base malt.
By the description from the spec sheet, the comment that its ‘highly acidic’ suggests that it does have some Crystal malt character. Crystal malts are quite acidic by nature. Andreas’ comment that it has some enzymatic activity differs from the typical Crystal malt though. But, it still requires mashing (apparently with an active base malt to supply some extra enzymes). This has a pretty dark color rating for a base malt.
Has anyone used this malt? I could not find information on it from this forum or the Homebrew Talk forum.