Fermentable
Biscuit — Dingemans
Dingemans
Representative The maker publishes no figures for this product, so these are class-typical values instead.
- Maker
- Dingemans
- Origin
- Belgium
- Type
- kilned-toasted
- Malt class
- munich-vienna
- Color
- 19.3 °L (50.0 EBC)
- Extract, fine-grind dry basis
- 79.0 %
- Moisture
- 4.5 %
- Diastatic power
- 0 °Lintner
- Suggested max
- 15 % of grist
- Needs mashing
- Yes
Description
Lightly roasted rather than kilned, giving a distinct toasted-bread and digestive-biscuit note with no caramel sweetness. It carries no enzyme of its own, so mash it alongside a base malt at 3–10 %.