No thanks
Yes: fine crush (for BIAB)
Yes: regular crush (manual sparging)
Yes: coarse crush (automated systems)
This Belgian biscuit malt is made in our roaster by heating kiln dried pale malt at 130°C. It yields a color of 15-17 SRM with an orange hue and biscuit, toast, and nutty aromas and flavors when used in beverage at 1-10%
| Color Unit | Color Value | Usage |
| °L | 12-13 |
up to 10% |
| SRM | 15-17 |
|
| EBC | 30-33 |
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