Biscuit Malt - Castle Malting

Biscuit Malt – Castle Malting

Château Biscuit® is a lightly kilned and torrefied Belgian speciality malt that brings warm, toasty, bread-crust character to any grain bill. Kilned up to 160°C using Castle Malting's traditional 9-day malting process, it develops dry, roasted, and nutty tones without the bitterness or heavy colour of darker malts.

Enzyme-free, so it needs to be used alongside a base malt with diastatic power — but at 5–10% it quietly lifts body, adds a biscuity backbone, and gives malt-forward beers a clean, rustic edge.

Technical details

• Colour: 45–55 EBC
• Flavour: Toasted bread, biscuit, light nutty roast
• Usage: Up to 25% of grain bill
• Best for: Brown Ale, Porter, Bière de Garde, Belgian Dubbel, Amber Lager
• Substitutes: Crisp Biscuit, Weyermann Melanoidin, CaraAmber

Brewer's notes

Use 5–10% to lift body and toast notes in brown ales or lagers. Also great for accenting the crusty, rustic backbone of farmhouse styles without going dark or sweet. No enzymes — always pair with a diastatic base malt.