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Old 01-11-2010, 02:31 AM   #1
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Default Biscuit malt in an IPA?

How do people feel about biscuit malt in an American IPA? Did some searching on here and saw a few IPA recipes with biscuit malt in them. Sounds like an interesting idea and I have a 1/2 lb. of biscuit malt I never got around to using.

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Old 01-11-2010, 02:53 AM   #2
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I love biscuit malt in basically every style. 1/4 lb for a very subtle layer of flavor, 1/2lb for a noticeable toasty, grainy taste. I say go for it, but start with 1/4lb. It works way better in conjunction with crystal malt, IMO.
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