Description
Dingemans Biscuit® 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.
| Color °L | 17.4-26.8 |
| Protein Total | 12.5% max |
| Moisture % Max | 4.5 |
| Extract FG Min | 75.0 |
| Usage Rate | Up to 15% |
