How much biscuit malt?

[Paddy Bubbles]

Lads, how much biscuit malt would you use in an american style pale ale? I was thinking 225g for a 19 litre batch. I want a nice bready character to complement the american hops but i don't want to overdo it.

(I'm doing a partial mash along with 340g light crystal and aiming for 1.052 with 40 ibu, if that helps...)

Thanks.

[jimp2003]

Hi Paddy.

I used 250g in this recipe:

American Pale Ale #1

Original Gravity (OG): 1.056 (°P): 13.8
Final Gravity (FG): 1.014 (°P): 3.6
Alcohol (ABV): 5.50 %
Colour (SRM): 9.6 (EBC): 18.9
Bitterness (IBU): 39.2 (Average)

83.72% Maris Otter Malt
4.32% Biscuit
3.99% Caraamber
3.99% Caramalt
3.99% Munich Malt

0.6 g/L Columbus (15.3% Alpha) @ 60 Minutes (Boil)
0.7 g/L Amarillo (11.2% Alpha) @ 10 Minutes (Boil)
0.7 g/L Cascade (7.6% Alpha) @ 10 Minutes (Boil)
0.7 g/L Amarillo (11.2% Alpha) @ 5 Minutes (Boil)
0.7 g/L Cascade (7.6% Alpha) @ 5 Minutes (Boil)
0.7 g/L Amarillo (11.2% Alpha) @ 2 Minutes (Boil)
0.7 g/L Amarillo (11.2% Alpha) @ 0 Minutes (Aroma)


Single step Infusion at 66°C for 90 Minutes. Boil for 90 Minutes

Fermented at 20°C with Safale US-05

Not sure if it is strictly an APA or an American Amber Ale but I do know that it was bloody lovely and had a good balance of hoppiness and that malty, bready character you are after. Of course I had a couple of extra specialty grains in there to what you are intending but I think that 225g in 19l will be fine.

[Cpt.Frederickson]

You might want to try this one, its Jamil Z's from Brewing Classic Styles. I gave this a go yesterday with all Columbus, as follows;

BIABacus Pre-Release 1.3 RECIPE REPORT

BIAB Recipe Designer, Calculator and Scaler.

(Please visit http://www.biabrewer.info for the latest version.)

Columbus APA - Batch 11

Recipe Overview
Brewer: Cpt.Frederickson
Style: American Pale Ale

Original Gravity (OG): 1.045
IBU's (Tinseth): 45
Bitterness to Gravity Ratio: 1
Colour: 11.9 EBC = 6 SRM
ABV%: 4.35

Efficiency into Boil (EIB): 85.4 %
Efficiency into Fermentor (EIF): 73.2 %

Note: This is a Pure BIAB (Full Volume Mash)

Times and Temperatures
Mash: 90 mins at 65.5 C = 149.9 F
Boil: 60 min
Ferment: 10 days at 18 C = 64.4 F

Volumes & Gravities
(Note that VAW below is the Volume at Flame-Out (VFO) less shrinkage.)
Total Water Needed (TWN): 28.14 L = 7.43 G
Volume into Boil (VIB): 26.82 L = 7.09 G @ 1.037
Volume of Ambient Wort (VAW): 21 L = 5.55 G @ 1.045
Volume into Fermentor (VIF): 18 L = 4.76 G @ 1.045
Volume into Packaging (VIP): 17.33 L = 4.58 G @ 1.011 assuming apparent attenuation of 75 %

The Grain Bill (Also includes extracts, sugars and adjuncts)
82.2% Maris Otter (5.5 EBC = 2.8 SRM) 3071 grams = 6.77 pounds
7.6% Biscuit Malt (55 EBC = 27.9 SRM) 284 grams = 0.63 pounds
5.1% Wheat Malt (3.9 EBC = 2 SRM) 191 grams = 0.42 pounds
5.1% Munich Malt (25 EBC = 12.7 SRM) 191 grams = 0.42 pounds

The Hop Bill (Based on Tinseth Formula)
25.1 IBU Columbus Flowers (15%AA) 13.9 grams = 0.492 ounces at 75 mins (First Wort Hopped)
11.9 IBU Columbus Flowers (15%AA) 13.9 grams = 0.492 ounces at 15 mins
8 IBU Columbus Flowers (15%AA) 23.2 grams = 0.819 ounces at 5 mins
0 IBU Columbus Flowers (15%AA) 23.2 grams = 0.819 ounces at 0 mins
0 IBU Columbus Flowers (15%AA) 18.6 grams = 0.655 ounces at 0 mins (Dry Hopped)


Mash Steps
Mash Type: Pure BIAB (Full Volume Mash) for 90 mins at 65.5 C = 149.9 F
Mashout for for 10 mins at 76 C = 168.8 F

Fermentation& Conditioning
Fermention: Safale US-05 for 10 days at 18 C = 64.4 F

[Nofolkandchance]

Ive used buiscuit up to 10% of the grist. To be honest I was a bit disapointed as I was looking for that "bready " taste but it just didnt come through for me, it was more like digestive buscuits so true probably to form. It came over a tad too sweet as well which is what I didnt want.

[DaveyT]

I've come across a brown ale recipe of Randy Mosher's which uses 22%. Haven't tried it though, so couldn't what it's like.

David