Malt
Biscuit malt
A Belgian toasted malt adding biscuit and toasted-bread character in small proportions.
What it does
Kilned speciality malt. Base-style malt kilned harder for colour and toasty, bready or biscuity flavour, usually with reduced enzyme activity.
Lightly roasted rather than kilned, producing a distinct toasted-bread character without colour extremes.
Specification
| Colour | 20–30°L |
|---|---|
| Grain | barley |
| Enzyme activity | none — needs a base malt to convert it. |
| Fermentability | low |
| Typical share of grist | 2–10% |
| Flavour | toasted bread, biscuit, light nuttiness |
Substitutes
- Victory malt — A very close American equivalent.