Originally Posted by Billybrewer09
I have been looking at recipes all day trying to find something for the special B and brown. I have no idea why i bought so much of them. I have made an english mild and Belgian wit but neither of them use these malts. I guess I'll have to expand my brewing line up.
Both are great in a porter! Use up to about 8 oz Special B to give a strong toffee/raisin/prune flavor. I also tend to use a lot of Special B in a Belgian Dark Strong Ale.
On Deck: CaliCommon, Amber, Wit
Primary: Munich/Cascade SMaSH, Dubbel
Secondary: Petite Orange
Bottled: Blé de Minuit, Belgian Stout, Fuller's London Pride, Tripel Wit, Red, APA, Dubbel, Oatmeal Stout, RIS, Wee Heavy
Kegged: APA, Doppelbock, Spiced Cider, C3IPA
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