Fermentable
Biscuit Malt — Sinagua Malt
Sinagua Malt
Representative The maker publishes no figures for this product, so these are class-typical values instead.
- Maker
- Sinagua Malt
- Origin
- United States
- Type
- roasted
- Malt class
- roasted
- Color
- 25.0 °L (65.1 EBC)
- Extract, fine-grind dry basis
- 74.0 %
- Moisture
- 3.5 %
- Diastatic power
- 0 °Lintner
- Suggested max
- 15 % of grist
- Needs mashing
- No — can be steeped
Description
The gentlest rung of their roast ladder: toasted bread crust and a dry biscuit nuttiness, well short of cocoa. Five to ten percent gives an amber or a brown ale a baked depth without much color.