Chateau Biscuit malt is a lightly kilned and torrefied, Belgian specialty malt. It imparts a toasty, warm-bread flavor and aroma, and adds light to medium brown hues to the mash. The character of Biscuit™ malt can enhance the affect of roasted malts it might accompany. It has no diastatic power, and must be mashed with malts that have a surplus of enzymes. Suitable wherever its characteristics are desired, Biscuit™ malt is specifically recommended when brewing English or brown ales, or porters.
|Wort Color:||17.5-21.5 °Lovibond (45-55 EBC)|
|Extract (dry):||77% min.|
|Diastatic Power:||0 °Lintner|
Sold by 1 OZ or 1 LB sizes and 10 LB, or 55 LB BAGs