Fermentable
Organic Biscuit MD — Dingemans
Dingemans
Spec sheet The maker publishes these figures for this exact product.
- Maker
- Dingemans
- Origin
- Belgium
- 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
- 30 % of grist
- Needs mashing
- Yes
Description
The organic twin of their Biscuit malt, and the lightest thing Dingemans put through the roasting drum: warm bread and digestive biscuit with none of the caramel sweetness a crystal would bring. It carries no enzyme of its own, so mash it against a base malt. The organic sheet allows it to thirty per cent, twice what the conventional grade is usually given.