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Dingemans Biscuit is a toasted malt that provides a warm bread or biscuit flavor and aroma, as well as garnet-brown color. This malt is produced in the roasting drum and has no enzymes, so it must be mashed with malts that have high diastatic power.
Suggested usage: Specialty beers, Belgian Abbey beers, Ales, bock and doppelbock, brown ales.
We have leveraged our network of warehouses to offer fast and reliable shipping options to make sure you always receive what you need in time for brew day.