Biscuit Malt - Dingemans
Biscuit Malt - Dingemans
Biscuit Malt - Dingemans

Biscuit Malt - Dingemans

$3.49
Dingemans Biscuit Malt delivers warm toasted bread and nutty depth, making it ideal for abbey ales, porters, stouts, and malt-forward dark beers.
  • Packed Fresh, To-Order
  • Available milled or unmilled
  • Adds nutty, biscuity malt depth
  • 24°L – light amber color with toasted biscuit flavor
  • 1 lb ships in our resealable pouch. 2+ lb comes in a stay fresh heat-sealed bag.
Choose from Milled or Unmilled
Lovibond
Lovibond refers to a scale used to measure the color of malt, wort, and beer. It's a visual method, comparing a sample to a series of colored glass discs or color charts. The scale is still widely used, especially for describing the color of malts, and is closely related to the Standard Reference Method (SRM) for measuring beer color. 
Scale from 10°-120°
Product Analysis
This typical analysis is not to be construed as product specification. Typical analysis represents average values, not to be considered as guarantees, expressed or implied, nor as a condition of sale.

Malt Style, Specialty Malt
Flavor, Warm bread, cookies, toasty
Color, Brown
Lovibond, 20ºL
Moisture, 4.5%
Benefits, Adds dry, toasty flavors & malt depth

Flavor Notes

Provides warm bread crust, toasted biscuit, and nutty cookie-like flavors with subtle dryness.

Mouthfeel Impact

Adds malt structure and depth without adding excessive sweetness.

Brewing Performance

  • Color contribution of 20–24°L
  • Produces light amber to brown hues
  • Adds dry, toasty malt complexity
  • Best used as a specialty addition

Its toasted character enhances malt richness while maintaining balance.

Best Used In:

  • Abbey Beers
  • Stouts
  • Porters
  • Barleywines
  • Dark Ales


Biscuit Malt is especially effective in malt-forward beers where toasty complexity and warm bread character are desired.

In All-Grain Brewing

Use 5–15% for noticeable biscuit character. Can be used up to 30% for stronger toasted depth in malt-driven styles.

In Partial Mash Brewing

Include in the mash to develop full toasted flavor and color contribution.

In Extract Brewing

Biscuit Malt should be mashed and is not ideal for steeping alone.

Pairing Suggestions

Pairs well with:

  • Pilsner malt
  • Maris Otter
  • Munich malt
  • Crystal malts
  • Belgian yeast strains
  • English ale yeast
Usage Rates
Up to 30% in a variety of beers to add toasty, biscuity malt depth
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Biscuit Malt - Dingemans
From $3.49

Frequently Asked Questions

No. It is a specialty malt used to add toasted and nutty character.

Typically 5–15% for balanced flavor, or up to 30% in malt-forward recipes.

It adds dry, toasted flavor rather than strong sweetness.

It is best mashed for proper starch conversion.


Abbey ales, porters, stouts, barleywines, and other malt-forward dark ales benefit from its toasted depth.

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