Biscuit Malt

Origin: Belgium Color: 23 SRM
Supplier: Must Mash: No
Type: Grain Add After Boil: No
Potential: 1.036 SG Diastatic Power: 6.0 Lin
Dry Yield: 79.0 % Max in Batch: 10.0 %
Coarse/Fine Diff: 1.5 % Protein: 10.5 %
Moisture: 4.0 %

Use for English ales, brown ales and porters.
Adds a biscuit like flavor and aroma.
Can be used as a substitute for toasted malt.