Dingemans Biscuit malt is a lightly kilned and torrefied, Belgian specialty malt. This malt imparts a toasty, warm-bread flavor and aroma, and adds light to medium brown hues to the mash. The character of Biscuit malt can enhance the affect of roasted malts it might accompany. This malt is used to improve the roasted flavor and aroma that characterize ales and lagers lending the subtle properties of black and chocolate malts. It has no diastatic power, and must be mashed with malts that have a surplus of enzymes. Suitable wherever its characteristics are desired, Biscuit malt is specifically recommended when brewing English or brown ales, or porters.
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