Fermentable
BEST Biscuit — Bestmalz
Bestmalz
Spec sheet The maker publishes these figures for this exact product.
- Maker
- Bestmalz
- Origin
- Germany
- Type
- kilned-toasted
- Malt class
- munich-vienna
- Color
- 19.3 °L (50.0 EBC)
- Extract, fine-grind dry basis
- 75.0 %
- Moisture
- 4.5 %
- Diastatic power
- 0 °Lintner
- Suggested max
- 20 % of grist
- Needs mashing
- No — can be steeped
Description
The lightest malt in the roasted range: toasted rather than roasted, giving fresh bread crust and biscuit with no roast bitterness. Common at 3-10 % in maerzen, bock and amber ales for a baked-malt top note.