Fermentable
Biscuit Malt — Gladfield
Gladfield
Spec sheet The maker publishes these figures for this exact product.
- Maker
- Gladfield
- Origin
- New Zealand
- Type
- kilned-toasted
- Malt class
- munich-vienna
- Color
- 25.0 °L (65.0 EBC)
- Extract, fine-grind dry basis
- 74.0 %
- Moisture
- 5.0 %
- Diastatic power
- 0 °Lintner
- Suggested max
- 15 % of grist
- Needs mashing
- No — can be steeped
Description
Toasted to fresh bread crust and digestive biscuit without any roast bitterness. Five to fifteen percent gives an ale a baked-malt top note that a crystal cannot.