Fermentable
Biscuit Malt — Generic
Generic
Representative The maker publishes no figures for this product, so these are class-typical values instead.
- Maker
- Generic
- Origin
- Various
- Type
- kilned-toasted
- Malt class
- munich-vienna
- Color
- 19.3 °L (50.0 EBC)
- Extract, fine-grind dry basis
- 75.5 %
- Moisture
- 4.5 %
- Diastatic power
- 0 °Lintner
- Suggested max
- 15 % of grist
- Needs mashing
- Yes
Description
Lightly roasted rather than kilned, which is what puts the toast and digestive-biscuit note in a brown ale or a dubbel. No enzyme left, so it rides along in the mash on somebody else's. The class, from the sixteen kilned biscuit rows here, which agree with each other closely.