Special Roast: Is it sweet?

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RyboFlav

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I got a bunch of special roast and I am trying to decide what to use it in. From what I have read, it is bready with a sourdough like quality to it. The question is, does it leave any residual sweetness, or just toasty/bready flavours?
 
I just made a beer where I used quite a bit of this malt.

9lbs English 2 row
2lbs Special Roast

1oz UK WGV at 60
1oz UK WGV at 15
1oz UK WGV at 5

Mashed at 153

Fermented at 65 with WLP 008, the East Coast Ale yeast which also supposedly adds "tangy" flavors.

My goal with this was to make a beer that tasted kind of like sourdough bread. The nose on this beer is slightly sweet, maybe a touch fruity, but the flavor is good crusty tangy bread. I'd like to make it again with a different hop, but I'm tremendously happy with it as is. So that was a long answer to your question. Basically more toasty/crackers, slightly less fruity.
 
I would say it doesn't add any sweetness to a beer at all- all of the toasted malts (biscuit/victory especially) add a sort of crackery dryness in my experience, special roast to a lesser degree. I'm actually going to bump up the crystal in my ordinary bitter to compensate.
 
I think it adds a very slight sweetness, from use in IPAs with no crystal there was a little sweetness to them. If you are looking for more sweetness plus the *bread flavors try extra special malt.

*Edit
 
I think it adds a very slight sweetness, from use in IPAs with no crystal there was a little sweetness to them. If you are looking for more sweetness plus the breast flavors try extra special malt.


MMMMMMMM. Breast flavors. MMMMMM.
 
I thought about gathering breast flavors from googling once too, but decided it wasn't worth the jailtime...
 
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