Biscuit malt is a lightly kilned and torrefied, Belgian specialty malt. It imparts a toasty, warm-bread flavor and aroma, and adds light to medium brown hues to the mash. The character of Biscuit malt can enhance the affect of roasted malts it might accompany. It has no diastatic power, and must be mashed with malts that have a surplus of enzymes. Suitable wherever its characteristics are desired, Biscuit malt is specifically recommended when brewing English or brown ales, or porters.