Toasted malt with warm bread and biscuit flavor enhances beer complexity
Produces garnet brown color for visually appealing brews
Enzyme-free production allows for greater control over fermentation
Suitable for specialty beers such as Belgian abbey, ale, bock, and brown ales
Can be used as a substitute for Victory or Melanoidin malt
Summarized by Shop
All malts will be bagged separately unless otherwise specified in the instructions in the shopping cart. The option to mill will also be in the shopping cart.
Dingemans Biscuit® is a toasted malt that provides a warm bread or biscuit flavor and aroma, as well as garnet-brown color. This malt is produced in the roasting drum and has no enz