Dingemans - 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