[ravenwater]

I like the kind of biscuity or bread crust flavor biscuit malt imparts and often use a touch of it in a pale or IPA but for a richer more toasted bread flavor or slight nuttiness I've done my own oven toasting of a base malt, especially Maris Otter - got the idea from John Palmer's How To Brew book (chapter 20 in the available online text). I spread the grain on a cookie sheet and place in an oven at about 300 degrees for 30 minutes or so, of course keeping an eye that it doesn't over toast. It can go a bit past the point of smelling kind of like oatmeal cookies to impart a pleasantly mild toasty/nutty element I find very appropriate for an amber ale and have used in British bitters.