Biscuit Malt

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Biscuit is a toasted malt that provides a warm bread or biscuit flavour and aroma, as well as garnet-brown colour. This malt is produced in the roasting drum and has no enzymes, so it must be mashed with malts having high diastatic power. 

Suggested usage: Specialty beers, Belgian Abbey beers, Ales, bock and doppelbock, brown ales.

Color °L 17.4-26.8
Protein Total 12.5% max
Moisture % Max 4.5
Extract FG Min 75.0
Usage Rate Up to 15%