Biscuit is a Belgian-originating specialty malt that imparts a bread-like, toast flavour to beer. It should be used as a small percentage of the grist (3 to 10%) and is not well converted - meaning it will need to be mashed with well converted grains to yield its sugars to the brew. Biscuit Malt imparts a light to medium warm brown colour to your mash.
Typical Beer Style(s): American Ale, Belgian Ale, English Ale
Possible Substitution(s): Amber, Aromatic, Victory
Recommended Maximum Usage: 3-10%