Features: Unique and very special malt. Lightly kilned, then lightly torrefied. Characteristics: Chateau 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 of the mash. This malt is used to improve the roasted flavour and aroma that characterize ales and algers lending the subtle properties of black and chocolate malts. No enzymes. Must be mashed with malts having a surplus of diastatic power. Usage: For all special beers and as well for English ales, brown ales and porters. Up to 30% of the mix.