Biscuit malt – our lightest roasted malt – is produced with our Probat drum roaster. After being steeped, germinated, and kilned, biscuit malt is roasted at moderately high temperatures, but for a relatively short time, resulting in a colour of about 70-90 EBC.
The high temperature applied to the malt with low moisture content – also known as dry roasting – develops the unique toasted, bready, biscuity, and especially nutty flavours and characteristic aromas.
Biscuit malts have no diastatic power (enzymatic action) due to the high temperatures applied during roasting. That is why they are mostly used at low volumes, adding subtle flavours and aromas to beer styles such as Pale Ales, amber and red Ales and Lagers, and Bock and Oktoberfest/Märzen beers. In darker beers such as Stouts and Porters, a low percentage of Black Swaen© Biscuit malt can help develop greater complexity and increase malt aroma.
| Origin |
Netherlands |
| Characteristics |
nutty, bready, cookie, malty, biscuit |
| Malt Type |
Specialty |
| Color |
27 - 35°L |
| Protein |
-- |
| Moisture |
4.5% |
| Extract (Dry) |
79.0% |
| Diastatic Power |
-- |
| Usage |
Up to 20% |
