Author Topic: Biscuit malt  (Read 688 times)

Offline kerneldustjacket

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Biscuit malt
« on: December 15, 2010, 09:04:01 AM »
To those who have used biscuit malt:
What can you tell me regarding percentages to use in a recipe?
What was your impression of the aroma/flavor aspects of this malt?
How does it interact with flavor/aroma hops?

In particular, I'm looking at using it as the only other malt in an ale recipe.

Thanks!
The Kernel
John Wilson
Savannah Brewers League
Savannah, GA