Biscuit Malt
All FermentablesFermentable Profile
Prevalence
1.4%
Malt Type
Toast
Colour
23 SRM
Typical Grain Bill
~5%
Origin
New Zealand
Supplier
Gladfield Malt
Diastatic Power
0
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 23.1 SRM
Max % 5%
Common Styles
- 7% Belgian Dark Strong Ale (3%)
- 6% Belgian Blond Ale (3%)
- 5% Belgian Pale Ale (4%)
- 5% British Brown Ale (6%)
- 5% American Brown Ale (5%)
- 4% Strong Bitter (6%)
- 3% American Amber Ale (6%)
- 3% Irish Red Ale (4%)
- 3% Cream Ale (3%)
- 2% English IPA (5%)
- 2% Imperial Stout (5%)
- 2% Double IPA (5%)
- 1% Saison (5%)
- 1% American Pale Ale (5%)
- 1% American IPA (5%)
bar = % of [style] recipes using this fermentable · (median grist %)
Details
Type: Grain
Potential: 1.034
Protein: 10.0%
Moisture: 3.0%
Mash Recommended: Yes