Biscuit
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.
Colour EBC: 50-70
Colour °L: 19-27
Rate: Up to 15 %
Usage: All special beers, Belgian Abbey beers, Ales, bockbeers 
We Also Recommend
