Description

Dingemans' lightly toasted malt. Crisp biscuit and warm-bread character. Use 5–15% in English bitters, brown ales, and Belgian ales to add baked-bread depth. No diastatic power — pair with a base malt.

Spec sheet

Recipes using Biscuit Malt

• English Pale Ale

  american pale ale

  4.5% · 32 IBU · SRM 9

• Extra Special Bitter (ESB)

  american pale ale

  5.3% · 38 IBU · SRM 12