Biscuit Malt

Characteristics

Biscuit is a Belgian-originating specialty malt that imparts a breadlike, toast flavor to beer. It should be used as a small percentage of the grist (3 to 10%) and is not well converted - meaning it will need to be mashed with well converted grains to yield its sugars to the brew. At 18 to 30 degrees Lovibond, Biscuit Malt imparts a light to medium warm brown color to your mash.

Specifications

Typical Use : Specialty Malt
Lovibond : 18 to 30 Lovibond.
Flavor/Aroma : Warm Bread, Toasty
Styles : Most styles



All Grain Recipe - Nutty Brown Ale ::: 1.052/1.012 (5 Gal)

Grain Bill

8 lbs. - Belgian Pilsner Malt
1/2 lb. - Biscuit Malt (60L)
1/2 lb. - CaraPils Malt
1/2 lb. - Crystal Malt (40L)
1/2 lb. - Chocolare Malt
1/2 lb. - Munich Malt (10 L)

Hop Schedule (16 IBU)

1/2 oz - Williamette hops (60 min.)
1/2 oz - Fuggle hops (30 min.)
1/2 oz - Fuggle hops (2 min.)

Yeast

White Labs California Ale Yeast (WLP001) - 1800 ml starter

Mash/Sparge/Boil

Mash at 152° to 154° for 60 min.
Sparge as usual
Boil for a total of 90 Minutes
Cool and ferment at 65° to 68°

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