Biscuit Malt - Dingemans

Warm Baked-Biscuit Flavor • Toasty Nutty Depth • The Baker's Touch Biscuit Malt is a lightly roasted Belgian-style specialty malt prized for its unmistakable flavor of warm biscuits, toasted bread, and fresh pastry. A short, gentle roast develops dry, toasty flavors quite different from the sweetness of crystal malts — think bread crust and shortbread rather than caramel. With an extract potential of 35 PPG and a color of 23 °Lovibond, Biscuit Malt adds a light amber tone alongside its signature flavor. Because roasting destroys its enzymes, it must be mashed with a base malt, but even small amounts leave a clear mark on the finished beer. Flavor & Aroma Profile Warm baked-biscuit and pastry flavor Toasted bread and bread-crust notes Light nutty character Dry, clean toastiness without caramel sweetness Light amber color contribution At modest rates Biscuit Malt lends a pleasant toasty accent that rounds out the malt bill; at higher rates the bready, fresh-from-the-oven character moves to the front of the beer — distinctive, but easy to overdo. Brewing ApplicationsBiscuit Malt is a staple ingredient in many Belgian and English beer styles, including: Belgian Pale Ale Amber Ale English Brown Ale ESB and Bitter Belgian Dubbel Holiday and Spiced Ales It is also a favorite for adding bakery-like depth to porters, alts, and malt-forward lagers without extra sweetness. Usage RecommendationsBiscuit Malt is typically used at 3–10% of the grain bill. Around 3–5% adds a subtle toasty, bready accent, while 8–10% makes biscuit the defining malt note of the beer. Its dry character pairs especially well alongside a touch of crystal malt for balance. Try it with Maris Otter and an English yeast for a deeply bready bitter, or in a Belgian pale where it echoes the classic Special Belge character. Specifications PPG (Points Per Pound Per Gallon): 35 Color: 23 °Lovibond Flavor Notes: Biscuit, toasty, bready, nutty Usage Rate: 3–10% of grain bill Beer Styles: Belgian pales, ambers, brown ales, ESBs, dubbels Whether you're crafting a classic Belgian pale ale, a nutty brown ale, or a bitter with real bakery character, Biscuit Malt provides the warm, toasty flavor that makes malt bills taste fresh-baked.