Fermentable
Batavia Biscuit — New York Craft Malt
New York Craft Malt
Representative The maker publishes no figures for this product, so these are class-typical values instead.
- Maker
- New York Craft Malt
- Origin
- United States
- Type
- roasted
- Malt class
- roasted
- Color
- 20.0 °L (51.8 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
Drum-roasted to a deep gold, tasting of freshly baked bread with a nutty, clean finish. Five to ten percent gives a pale ale or a lager a bakery depth no crystal malt can reach.