Biscuit Malt
| Type: | Grain |
|---|---|
| Species: | Barley |
| Category | Roasted Malt |
Description
Biscuit Malt is a style of highly flavored specialty malt that is produced using a drum roaster. Biscuit malt is produced when germinated, kiln-dried barley is then roasted at high temperature but for a relatively short roasting time, resulting in a color of about 30° Lovibond.
Biscuit malt is sometimes also referred to as Victory malt.
Beer Styles Using: IPA, Amber Ales, Brown Ales
Commercial Examples: Briess Victory Malt, Dingemans Biscuit Malt
Biscuit Malt Brewing Values
These are the common ranges that we've seen with Biscuit Malt over the years. Each manufacturer can have slightly different qualities, so these ranges are based on a combination and average.
| SRM SRM is a scale for measuring the color intensity of a beer. Low SRM values indicate a pale straw color while higher values mean the style should have a darker color. Learn more » |
–
28-30 SRM(21 - 23° Lovibond) |
|---|---|
| Diastatic Power Diastatic power (DP) is a measurement of a malted grain's enzymes, which are responsible for converting the grain's starches into sugar during mashing. |
|
| PPG PPG measures the maximum starting gravity (SG) of the fermentable in points/pound/gallon. This can differ based on your mash efficiency and the amount of wort collected. |
35 ppg (1.035 SG) |
| Batch Max Certain grains and adjuncts should only be used below a maximum percentage of the grain bill. Exceeding this can cause off flavors or poor mash efficiency. |
10% |
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