So after a lot reading, I made my own Special D malt (get it.... specialty
.. But what would this be similar to or called, compared to commercial grain?
-Used pale malt, soaked in water for 24h
-heated to 68 C, left to mash for 3h (did in luch time, so only continued after work)
-spread it out on a tray, and roasted @180 c. for 50 min
Color is almost a light brow sugar and tastes bloody fantastic!