Fermentable
Biscuit Malt — CNC Malt
CNC Malt
Representative The maker publishes no figures for this product, so these are class-typical values instead.
- Maker
- CNC Malt
- Origin
- United States
- Type
- roasted
- Malt class
- roasted
- Color
- 25.0 °L (65.1 EBC)
- Extract, fine-grind dry basis
- 75.0 %
- Moisture
- 4.0 %
- Diastatic power
- 0 °Lintner
- Suggested max
- 15 % of grist
- Needs mashing
- No — can be steeped
Description
Bread crust, nut and toasted biscuit, with no enzyme left. Five to ten percent gives a pale beer a bakery depth it cannot get from a crystal.