Biscuit malt question

**McCuckerson** · 07-22-2009, 01:23 AM

I have an amber recipe that is pretty smooth and I figured I could add a bit of biscuit malt to give it a "fat tire-ish" flavor. I checked the LHBS and they have this description with the malt: "Does not contain enzymes and should be mashed with grains that have surplus diastatic power" WTF?!?!?!!?!? Would someone please convert this to buzzed guy language for me? Thanks!

**Pappers_** · 07-22-2009, 01:26 AM

It means that you need to mash the bisquit with two-row or similar barley malt.

**Poobah58** · 07-22-2009, 01:26 AM

Make sure there is some pale malt or pils or wheat in the grist to help convert the starches...

**McCuckerson** · 07-22-2009, 01:33 AM

Thats it? Then why don't they say that?

BreckBastion · 07-22-2009, 02:30 PM

They did say that...just in brewers terms.

**McCuckerson** · 07-22-2009, 04:32 PM

Quote:

Originally Posted by BreckBastion

They did say that...just in brewers terms.

Ouch, that hurts a bit.... rock on brother

**cb2100** · 07-22-2009, 04:53 PM

IMO, to directly answer your internal concern, as long as you are already mashing with 2-row or something similar (maris otter rocks!), which i am sure you are, then go ahead and add some biscuit malt, I think you'll be happy with the result. Aromatic is a good choice too, I used a bit of that in a Fat Tire Clone with great results. There's a section in John Palmer's HowToBrew book (free if you read through it online) that gives a good clear vision on brewer's jargon, but to some people it can be kind of a boring read (yours truly included), but it does help to know terminology when I ask noob questions and all the homebrewing experts come back with technical responses!