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Dingemans Biscuit® Malt 500g
Model：q00017TW
NT$80
Dingemans Biscuit® Malt (Belgium)
Colour : 50-70 EBC；19-27 °L
To preserve freshness all Malts are stored at temperatures <17℃ and relative Humidity <40%.
Dingemens Belgian Biscuit malt and the title suggest adds a bready, biscuit aroma and flavour.
Most commonly used as a specialty malt Dingemans Biscuit Malt is a unique lightly toasted malt that contributes a slew of warm, earthy, toasted malt flavors and aromas. It promotes a light to medium garnet brown color and imparts a toasty finish to the beer with complex nutty flavors and an aroma of baking bread. It can be used in small percentages to add complexity and color to lighter beers, or in larger amounts in dark beers such as nut brown ales to deliver the characteristic nutty, toasted biscuit flavors.
Usage : Can be used in many beer styles, up to 15%
*The packaging vacuum of the malt is confirmed before shipment. If the vacuum is lost due to collision during transportation, it will not affect the use.
* The purpose of rolling barley is to smash the barley to facilitate saccharification, and it will not be crushed very finely.
Colour : 50-70 EBC；19-27 °L
To preserve freshness all Malts are stored at temperatures <17℃ and relative Humidity <40%.
Dingemens Belgian Biscuit malt and the title suggest adds a bready, biscuit aroma and flavour.
Most commonly used as a specialty malt Dingemans Biscuit Malt is a unique lightly toasted malt that contributes a slew of warm, earthy, toasted malt flavors and aromas. It promotes a light to medium garnet brown color and imparts a toasty finish to the beer with complex nutty flavors and an aroma of baking bread. It can be used in small percentages to add complexity and color to lighter beers, or in larger amounts in dark beers such as nut brown ales to deliver the characteristic nutty, toasted biscuit flavors.
Usage : Can be used in many beer styles, up to 15%
*The packaging vacuum of the malt is confirmed before shipment. If the vacuum is lost due to collision during transportation, it will not affect the use.
* The purpose of rolling barley is to smash the barley to facilitate saccharification, and it will not be crushed very finely.