Fermentable
Biscuit Malt — Valley Malt
Valley Malt
Representative The maker publishes no figures for this product, so these are class-typical values instead.
- Maker
- Valley Malt
- Origin
- United States
- Type
- roasted
- Malt class
- roasted
- Color
- 10.0 °L (25.3 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
A light roast: pizza crust, biscuit and Triscuit, with very little color for the flavor it brings. Five to ten percent adds bakery depth to a pale beer.