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| − | + | __FORCETOC__ | |
| + | [[Category:Beer]] | ||
| + | [[Category:Beer ingredients]] | ||
| + | [[Category:Grain]] | ||
| + | [[Category:Barley]] | ||
| + | [[Category:Malt]] | ||
| + | [[Category:Steeping grains]] | ||
| + | [[Category:Crystal and caramel malt]] | ||
| + | {{maltSummary | ||
| + | |potential=1.030 | ||
| + | |color=110-180 L | ||
| + | |max=10% | ||
| + | |mash=No | ||
| + | }} | ||
| + | {{maltHeader}} | ||
| + | |||
| + | '''Special B''' refers to a type of dark, flavorful [[crystal malt]] traditionally malted in Belgium. In small amounts, it gives a unique flavor to the finished beer that is often compared to raisins or dried fruit. | ||
| + | |||
| + | ==Brewing with Special B== | ||
| + | |||
| + | ===General brewing information=== | ||
| + | |||
| + | This malt is always dark, but the color and flavor vary more than most other malt styles; most of the commonly available varieties are in the 110-160 L range, but it may be even darker. Don't depend on homebrew software to calculate the color of your beer correctly, since it may be expecting a much darker malt than you are actually using; some older sources assume Special B will be over 200 or even up to 300 L. | ||
| + | |||
| + | While some sources still claim that Special B must be mashed, it is a [[crystal malt]] and can be steeped with an extract batch without adding significant protein to the beer. | ||
| + | |||
| + | ===Beer styles=== | ||
| + | |||
| + | Special B gives a unique flavor to dark Belgian [[Abbey beer styles]], especially [[Trappist Beer|Trappists]]. However, used in small amounts, it can also give a pleasantly complex richness to [[brown ale]], [[mild ale]], or any other relatively dark, malt-focused beer. | ||
| + | |||
| + | ==Commercial malt analyses== | ||
| + | |||
| + | This section contains information on commercially available malts, derived from the malting companies' malt analysis sheets. No commercial maltster reports the C/F difference or CGDB of their Special B, but other sources report it as 1.5% C/F difference. | ||
| + | |||
| + | ===Dewolf-Cosyns=== | ||
| + | |||
| + | {{maltAnalysis | ||
| + | |name=Special B | ||
| + | |source=Dewolf-Cosyns | ||
| + | |year=2007 | ||
| + | |description=The darkest of the Belgian crystal malts DWC Special B will impart a heavy caramel taste and is often credited with the raisin-like flavors of some Belgian Abbey ales. Larger percentages (greater than 5 percent) will contribute a dark brown-black color and fuller body. | ||
| + | |base=Two-row [[Scarlett]] | ||
| + | |color=110-136 L | ||
| + | |moisture=4.5 | ||
| + | |dbfg=65 | ||
| + | |tp=11 | ||
| + | |size=60% @ 7/64; 35% @ 6/64; 2% thru | ||
| + | |other=Rated as Very Aromatic and Dark | ||
| + | }} | ||
| + | |||
| + | ===Dingemans=== | ||
| + | |||
| + | {{maltAnalysis | ||
| + | |name=Special B | ||
| + | |source=Dingemans | ||
| + | |year=2007 | ||
| + | |description=The darkest of the Belgian crystal malts, Dingemans Special B will impart a heavy caramel taste and is often credited with the raisin-like flavors of some Belgian Abbey ales. Larger percentages (greater than 5%) will contribute a dark brown-black color and fuller body. | ||
| + | |base=Two-row [[Optic]] | ||
| + | |color=140-155 L | ||
| + | |moisture=4.5 | ||
| + | |dbfg=65 | ||
| + | |tp=11.5 | ||
| + | |other=Rated as Very Aromatic and Dark | ||
| + | }} | ||
Revision as of 20:28, 6 November 2007
| Extract Potential (P/P/G) | 1.030 |
| Color | 110-180 L |
| Requires Mashing? | No |
| Max in Batch | 10% |
Special B refers to a type of dark, flavorful crystal malt traditionally malted in Belgium. In small amounts, it gives a unique flavor to the finished beer that is often compared to raisins or dried fruit.
Contents
Brewing with Special B
General brewing information
This malt is always dark, but the color and flavor vary more than most other malt styles; most of the commonly available varieties are in the 110-160 L range, but it may be even darker. Don't depend on homebrew software to calculate the color of your beer correctly, since it may be expecting a much darker malt than you are actually using; some older sources assume Special B will be over 200 or even up to 300 L.
While some sources still claim that Special B must be mashed, it is a crystal malt and can be steeped with an extract batch without adding significant protein to the beer.
Beer styles
Special B gives a unique flavor to dark Belgian Abbey beer styles, especially Trappists. However, used in small amounts, it can also give a pleasantly complex richness to brown ale, mild ale, or any other relatively dark, malt-focused beer.
Commercial malt analyses
This section contains information on commercially available malts, derived from the malting companies' malt analysis sheets. No commercial maltster reports the C/F difference or CGDB of their Special B, but other sources report it as 1.5% C/F difference.
