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