Biscuit malt question

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!

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

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

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

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

BreckBastion said:

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

Click to expand...

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

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!