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Old 01-29-2013, 03:59 PM   #1
Enoch52
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Default Biscuit Malt in an APA/IPA?

Due to a last-minute recipe change, I find myself with a pound of biscuit malt. I've never used it before and I'm curious--I know it's an ingredient that is easy to misuse. Would it be appropriate/interesting/whatever to add it as a specialty grain to an extract pale ale/India pale ale?

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Old 01-29-2013, 04:06 PM   #2
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Maybe; an APA sounds like it would mesh better than IPA. I would personally save it for a different brew but maybe 4 oz wouldn't hurt, might be nice with some earthy, spicy hops.

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Old 01-29-2013, 04:13 PM   #3
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not sure how well that would mesh. Definitely use a limited amount if you use it.

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Old 01-29-2013, 04:17 PM   #4
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I used a 1/2 lb in my ESB with some earthy hops and it came out awesome but I did use MO as my base malt so that may have balance it a bit.

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Old 01-29-2013, 04:17 PM   #5
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Let me ask a related question, then: if you were primarily an extract/extract with specialty grains brewer (I tried partial mash for the first time recently and it was a disaster), what would you do with an extra pound of biscuit malt?

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Old 01-29-2013, 04:23 PM   #6
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Here's the page from midwest with some info on biscuit malt; http://www.midwestsupplies.com/biscuit-malt-castle.html
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Old 01-29-2013, 04:36 PM   #7
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I made an APA in which 1% of the grain bill was biscuit malt. Turned out amazing. Definitely not just because of the biscuit, but it was in there.

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Old 01-29-2013, 04:38 PM   #8
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I've used biscuit/victory in ESBs, Belgians, and Porters; usually in the amount of 8 oz per 5 gallons. I've also made an American ESB (as opposed to APA) with some victory and toasted malt, and it came out fantastic. I mention victory because it's very similar to biscuit (for the most part).

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Old 01-29-2013, 05:15 PM   #9
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Quote:
Originally Posted by PJoyce85 View Post
I made an APA in which 1% of the grain bill was biscuit malt. Turned out amazing. Definitely not just because of the biscuit, but it was in there.
Exactly...I do this with my standard IIPA grain bill, maybe 1-2%. Just a great hint to the backbone of your beer that I like, hardly detectable and great for a slight boost in color
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Old 01-29-2013, 05:18 PM   #10
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Quote:
Originally Posted by Enoch52 View Post
Let me ask a related question, then: if you were primarily an extract/extract with specialty grains brewer (I tried partial mash for the first time recently and it was a disaster), what would you do with an extra pound of biscuit malt?
i'd split it among a few beers. 1# biscuit is too much in anyone one beer IMO. a few oz in an APA or IPA works well, also goes well in anything english or belgian pales. wouldn't go over 5% in the grist
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