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Biscuit Malt- Dingemans
Biscuit malt is 18-27 degrees Lovibond and contributes a "biscuit" or "bread dough" flavor to beer.
It is used in some Belgian ales. Buy now!
It is used in some Belgian ales. Buy now!
In Stock
SKU
GR54B
Dingemans Biscuit malt.
Dingemans Biscuit® is a toasted malt that provides a warm bread or biscuit flavor and aroma, as well as garnet-brown color. This malt is produced in the roasting drum and has no enzymes, so it must be mashed with malts that have high diastatic power.
Suggested usage: Specialty beers, Belgian Abbey beers, Ales, bock and doppelbock, brown ales.
Biscuit malt is 18-27 degrees Lovibond.
Dingemans Biscuit® is a toasted malt that provides a warm bread or biscuit flavor and aroma, as well as garnet-brown color. This malt is produced in the roasting drum and has no enzymes, so it must be mashed with malts that have high diastatic power.
Suggested usage: Specialty beers, Belgian Abbey beers, Ales, bock and doppelbock, brown ales.
Biscuit malt is 18-27 degrees Lovibond.
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