Dingemans Biscuit Malt – Toasty, Nutty Specialty Grain For Complex Beer Profiles

Description

Biscuit Malt: Your Key to Toasty, Bready Beers

Biscuit malt, a favorite among homebrewers, adds a distinctive toasty and bready character to your beers. Imagine the warm, comforting aroma of freshly baked biscuits – that’s the magic of biscuit malt!

More Than Just Color: While it contributes a light to medium golden brown color, biscuit malt shines in the flavor department. It brings a dry, cracker-like quality that balances sweetness and enhances the complexity of your brew.

Boost Body and Mouthfeel: Biscuit malt adds a touch of body and a smooth mouthfeel, making your beer more enjoyable to drink.

Biscuit is a Belgian-originating specialty malt that imparts a bread-like, toast flavour to beer. It should be used as a small percentage of the grist (3 to 10%) and is not well converted – meaning it will need to be mashed with well converted grains to yield its sugars to the brew. Biscuit Malt imparts a light to medium warm brown colour to your mash.

Typical Beer Style(s): American Ale, Belgian Ale, English Ale

Possible Substitution(s): Amber, Aromatic, Munich, Victory

Recommended Maximum Usage: 3-10%

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