Dingemans Biscuit malt is a lightly roasted malt. It will contribute flavors of baked bread, biscuit, and hints of dried banana as well as adding reddish brown color to a wort. Biscuit has no enzymes so it must be mashed in with a high diastatic power malt.
Origin
Belgium
Suggested Styles
All but the lightest styles
Usage Rates
Up to 30% in Trappist styles, Belgian Brown, or Stout
Specs
| Color (°Lovibond) | 20 |
| Extraction Efficiency | 75% |
| Moisture | 4.5% |
Substitutes
Briess Victory
Mouterij Dingemans
Great Belgian beers start with great malts. Since 1875 Dingemans has been malting barley and supplying the raw materials for world famous Trappists, Lambics, Wits. and other renowned styles. Currently under 5th-generation leadership, Dingemans has a high focus on quality control and sustainability.