Biscuit Malt

All Fermentables

Fermentable Profile based on 2,096 recipes

Prevalence

1.4%

Malt Type

Toast

Colour

23 SRM

Typical Grain Bill

~5%

Origin

New Zealand

Supplier

Gladfield Malt

Diastatic Power

Max %

20%

Gladfield Biscuit malt is made by gently roasting kilned dried ale malt. The resulting malt is ideal in small amounts for Light/Mild Ales and Bitters to give a dry finish to the beer with out too much colour.

Lab Guidance

Colour

33 SRM 33 SRM

23.2 SRM

Max %

0% 20%

Common Styles

7% Belgian Dark Strong Ale (3%) (62)
6% Belgian Blond Ale (3%) (51)
5% Belgian Pale Ale (4%) (46)
5% American Brown Ale (5%) (77)
5% Belgian Dubbel (3%) (37)
4% Strong Bitter (6%) (64)
4% Belgian Tripel (2%) (38)
3% American Amber Ale (6%) (146)
3% Irish Red Ale (4%) (70)
3% Cream Ale (3%) (50)
3% Imperial Stout (5%) (71)
3% English IPA (5%) (40)
1% Saison (5%) (52)
1% American Pale Ale (5%) (159)
1% American IPA (5%) (175)

bar = % of [style] recipes using this fermentable · (median grist %) · recipe count

Details

Type: Grain

Potential: 1.034

Protein: 10.0%

Moisture: 3.0%

Mash Recommended: Yes