biscuit malt

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far9410
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biscuit malt

Post by far9410 » Sun Feb 21, 2016 8:26 pm

hi all
got some biscuit, what does it give to a beer? are there any types of beer its best for?

thanks
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basswulf
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Re: biscuit malt

Post by basswulf » Mon Feb 22, 2016 1:57 pm

I'm not sure - I'm watching with interest though as I picked some up on a whim recently and have been planning to use it to replace some or all of the crystal malt in an existing recipe (exact recipe not yet decided).

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Dave S
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Re: biscuit malt

Post by Dave S » Mon Feb 22, 2016 4:34 pm

I've never used it but reading about it makes me want to. It seems to be suitable for a wide range of beers from British ales, porters and stouts to Belgian Abbeys. I've even seen a Pils recipe with it in. It seems to be best suited to fulsome strongish beers with a depth of colour at 50 EBC.
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Mr. Dripping

Re: biscuit malt

Post by Mr. Dripping » Mon Feb 22, 2016 4:51 pm

Easiest way to describe......gives a pronounced biscuit taste (who'd a thought it eh :D )....think plain biscuit though, not a sweet biscuit. Quite malty, bready notes ......seen it described as nutty.

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far9410
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Re: biscuit malt

Post by far9410 » Wed Feb 24, 2016 7:47 pm

Probably good in an English bitter then eh?
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Good Ed
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Re: biscuit malt

Post by Good Ed » Thu Feb 25, 2016 12:25 pm

I use the Briess Victory malt, and as Mr D says for taste. I've only used it up to 2% of the grist, in a mild and an old ale to which it gave a nice creamy head.

Padalac

Re: biscuit malt

Post by Padalac » Thu Feb 25, 2016 3:41 pm

I like it in pale ales

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Re: biscuit malt

Post by BigMouth » Fri Oct 07, 2016 12:01 am

I got some to add to a Belgian dubbel for winter. Not a lot, as said earlier, only 2% ish. I'm adding it with same quantities of crystal.

Not tried it before but hoping for that Belgian Braun maltiness.

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Re: biscuit malt

Post by BrannigansLove » Fri Oct 07, 2016 6:45 pm

I use it in Belgians, and stouts.

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Re: biscuit malt

Post by DaveyT » Mon Dec 12, 2016 11:12 pm

I've used biscuit malt in pale/blond ales to give the malt flavour a slight edge so that the beer tastes slightly darker than it is (less than 10%). It would do well with the traditonal 10% crystal to make a bitter richer.

It's also great in brown ales. There's a Randy Mosher recipe that has up to 20% with brown malt and crystal malt thrown in too.

I also tried a bit in a saison (3%) with nice results. I tried it in most things I brewed until it ran out, as I remember! Good stuff, mind.

David
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BenB

Re: biscuit malt

Post by BenB » Tue Dec 13, 2016 12:01 am

Is it being used on top of M.O.? I get such a nutty biscuity hit off that I want less not more! Perhaps I'm just over-attenuating and that's revealing a dryness I perceive as "nutty / unsweet biscuit"

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Re: biscuit malt

Post by BrannigansLove » Tue Dec 13, 2016 11:37 am

I like using it in stouts, and any range of Belgian beers. I tend to keep it to about 5% of total bill.

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