biscuit malt
- far9410
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biscuit malt
hi all
got some biscuit, what does it give to a beer? are there any types of beer its best for?
thanks
got some biscuit, what does it give to a beer? are there any types of beer its best for?
thanks
no palate, no patience.
Drinking - of course
Drinking - of course
Re: biscuit malt
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).
Wulf
Wulf
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Re: biscuit malt
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.
Best wishes
Dave
Dave
Re: biscuit malt
Easiest way to describe......gives a pronounced biscuit taste (who'd a thought it eh )....think plain biscuit though, not a sweet biscuit. Quite malty, bready notes ......seen it described as nutty.
- far9410
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Re: biscuit malt
Probably good in an English bitter then eh?
no palate, no patience.
Drinking - of course
Drinking - of course
Re: biscuit malt
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.
Re: biscuit malt
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.
Not tried it before but hoping for that Belgian Braun maltiness.
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- Hollow Legs
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Re: biscuit malt
I use it in Belgians, and stouts.
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- Lost in an Alcoholic Haze
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Re: biscuit malt
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
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
Evolution didn't end with us growing thumbs.
Bill Hicks
Bill Hicks
Re: biscuit malt
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
I like using it in stouts, and any range of Belgian beers. I tend to keep it to about 5% of total bill.