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Quantity
1
This Belgian biscuit malt is made in our roaster by heating kiln dried pale malt at 130°C. It yields a color of 15-17 SRM with an orange hue and biscuit, toast, and nutty aromas and flavors when used in beverage at 1-10%
Color Unit
Color Value
Usage
°L
12-13
up to 10%
SRM
15-17
EBC
30-33
