Dingemans Biscuit is a toasted malt that provides a warm bread or biscuit flavor and aroma, as well as garnet-brown color. This malt is produced in the roasting drum and has no enzymes, so it must be mashed with malts that havehigh diastatic power.

Suggested usage: Specialty beers, Belgian Abbey beers, Ales, bock and doppelbock, brown ales.

Specifications:

• Origin: Belgium
• Color L: 17.4-26.8
• Protein Total: 12.5
• Moisture % Max: 4.5
• Extract FG Min: 75.0
• Usage Rate: Up to 15%