Biscuit Malt is produced by toasting kiln-dried Ale malt. This dry-toasting process is completely unlike crystal malts, which are made from wet-roasted malts and result in caramelised sugars. Biscuit Malt instead has a dry, moderately toasted finish and relies on addition to a mash to produce fermentable sugars. Because it adds relatively little colour to a brew (only slightly darker than Light Crystal but with a different shade), Biscuit can be used in virtually any style of beer where dry baked-biscuit and roasted hazelnut flavours are sought.

Product of New Zealand.

Typical colour: 65 EBC

A $0.10/kg volume discount applies to any order of 4 kg or more of the same malt. To get the lowest possible price, buy by the 25 kg sack.

This is a toasted specialty malt and must be included with base malts in a mash, adding dry, toasted, biscuity flavours to the brew. Because it has not been saccharified the way crystal malts are, it is not recommended for adding to extract beers.