Oats are extremely difficult to malt and to crush efficiently but their contribution to the flavour of certain speciality ales is significant. Oats are rich in oils and tend to promote a velvety texture in beer. Although many old recipes called for large quantities of malted oats, it is recommended they should be used with caution.
Biscuit malt produces a very pronounced "toasty" finish in the beer. Imparts a warm bread and biscuit-like aroma and flavour. Promotes a light to medium warm brown colour and is used to improve the roasted flavour and aroma that characterize ales and lagers lending subtle properties of black and chocolate malts. Has no enzymes, so must be mashed with malts having a surplus of diastatic power.
Biscuit malt produces a very pronounced "toasty" finish in the beer. Imparts a warm bread and biscuit-like aroma and flavour. Promotes a light to medium warm brown colour and is used to improve the roasted flavour and aroma that characterize ales and lagers lending subtle properties of black and chocolate malts. Has no enzymes, so must be mashed with malts having a surplus of diastatic power.