Malt Type: Specialty
Grain Origin: Belgium
Wort Color: 19-27 °Lovibond (50-70 EBC)
Protein: 12.5% max.
Moisture: 4.5% max.
Extract (dry): 75% min.
Diastatic Power:
Usage: 15% max.
Biscuit malt is made from 6 row winter barley. 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
