Brewer's Friend Home Brewing Software

Solids 97% Fermentability 75% FAN (syrup As-Is) 4200

Color at 8 deg Plato 10.0 Lovibond

Biscuit Malt is aptly named. Contributing a warm bread/biscuit flavor and garnet brown color, this malt must be mashed with other malts containing an excess of diastatic power. Use 5-10% max.

General Info

• Malt Type: Lightly Kilned / Toasted Malt
• Origin: Belgium
• Variety: 6-row winterbarley
• 47 – 70 EBC, Lovibond: 18-27
• Extract : 70%
• Moisture: 4.5%
• Total Protein :11.5%
• Flavors: Nutty, Toasty, Bread...y, Bisctuit...y

Styles

• IPAs
• Nut Brown Ales
• Any Beer where a Nutty Addition would be nice

Special B is the darkest of the dark malts from the land of all things beer, Belgium. Producing dark fruit flavors akin to raisins, cherries, ans plums, this is a great malt to use in lower percentages. Less than 5% will provide an excellent color addition while greater than 5% will contribute a dark black/brown color and fuller body.

General Info

• Country of Origin: Belgium
• Variety : 6-row winterbarley
• Moisture : max 5 %
• Colour : 270 - 350 EBC, 120-140°L
• Extract fine D.M. : min 72 %
• Flavors: Dark Fruit, Cherries, Raisins, Plums, Chocolate

Styles:

• Belgian Abbey Ales
• Trappist Ales
• Dubbels
• Dark Strong Ales
• Stouts
• Porters
• Doppelbocks