Island Malt House - Belgian Biscuit Malt

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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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