Biscuit / Victory Malt a.k.a. Biscuit Malt
Toasted-bread character without crystallized sweetness.
What it tastes like
Biscuit malt is briefly toasted (not stewed like crystal), which adds bread-and-cracker character without adding residual sweetness. Used at 5-15% it gives American pale ale and amber ale that 'cracker-like crust' depth without making the beer sweet.
Best in these styles
For brewers — technical profile
Color (Lovibond)
20–28 °L
Color (EBC)
40–55
Max Use
10% of grain bill
Diastatic Power
Low
Where to source
Maltsters that produce or distribute this grain:
History
Briess developed Victory Malt as their signature toasted base malt. Biscuit is the European equivalent.
Other kilned malts
Aromatic Malt
Concentrated Munich character at higher color.
rich bread crustdeep maltsubtle caramel
Brown Malt
The traditional malt of historical London porter.
toasted breadbiscuitfaint smoke
Honey Malt
Honeyed sweetness without crystallization.
honeyrich maltsubtle nut
Munich Malt
The malt that makes Märzen taste like Märzen.
bread crusttoastcaramel hint