BlackSwaen© Biscuit Roasted Malt
BlackSwaen© Biscuit is a premium roasted malt produced through a carefully controlled roasting process that highlights specific Maillard products. Unlike caramel malts, it provides a “dry” maltiness without significant residual sweetness, making it ideal for brewers who want to increase complexity while maintaining a high degree of drinkability. It delivers a sophisticated profile of toasted bread, crackers, and nuts, often likened to the crust of a freshly baked loaf. This malt also provides a beautiful, deep golden to light brown saturation and helps to “dry out” the finish of malt-forward beers.
Key Benefits
- Imparts a unique, dry, and intense biscuit and toasted bread aroma.
- Adds a rich light-brown to copper hue without the sweetness of crystal malts.
- Enhances the crispness and clean finish of the beer.
- Provides a sophisticated layer of toasted nuttiness.
Applications
- Brewing: Essential for English Bitters, Brown Ales, Nut Browns, and Belgian Pale Ales.
- Distilling: Used in small amounts to add a “toasted” cereal edge and dry complexity to whiskies.
- Cider Making: Can be used in “Graff” to provide a bready, rustic backbone and amber tint.
Typical Usage
- Usage Rate: Typically 5 – 10% for a pronounced biscuit effect; up to 15% for robust, toasted specialty styles.
Technical Data / Properties
- Moisture: Max 4.5%
- Extract (dry basis): Min 77.0%
- Colour: 70 – 90 EBC (26.8 – 34.3 Lovibond)
- pH: 5.4 – 5.7
Storage and Handling
Store in a cool (< 20°C), dry, and pest-free environment. Keep bags tightly sealed to preserve the delicate toasted aromatics. Because this malt is roasted, it can be more brittle than base malts; handle with care to avoid creating excess dust during milling. Best used within 24 months.
Summary
The definitive “biscuit” malt for brewers seeking a dry, toasted aromatic profile and a sophisticated, bready complexity without added sugar.
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