25°L
Biscuit malt 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.
