Dingemans - Biscuit Malt
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BISCUIT MALT
This toasted malt will provide a “warm bread or biscuit flavor and aroma and will lend a garnet-brown color. This malt is also produced in the roasting drum and has no enzymes. So it must be mashed with malts having high diastatic power.
Usage: All special beers, Belgian Abbey beers, Ales, bockbeers
LOVIBOND | FLAVOR | UNIQUE CHARACTERISTICS/ APPLICATIONS |
19 - 27 | warm bread or biscuit flavor | Produced in the roasting drum and has no enzymes |
Click HERE for Full Biscuit Malt Product Information and Analysis!