Capping the mash with special b

CornyKegs 728
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texasliam

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Im trying to do a red color extraction of special b, but trying to avoid the caramel raisin using a sparge addition. Will that work. Also when capping with crystal malts, does the sweetness translate to the wort. So how sweet is special b?
 
BigRob said:
Why not use an ounce or two of carafa special for the red colour?
Click to expand...

Good question. I've been surfing for hours on that topic but I can't find any reference saying catafa special (which one) contributes to redness instead of amber color, like regular roasted barley would in small amounts? Anyone have comments on this.
 
Interesting. How much. And it makes red beer?
Please clarify, are you using carafa regular, or carafa special1 "dehusked"
 

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