Special B in a Pale Ale

I used a little Special B in a Pale ale that gave it a distinctive slight spice kick - but not sure why because I used many specialty malts at one time. I would like a little help in designing another.

Please critique....

8 lb 2 row
1 lb Munich
3/8 lb carapils
1/4 lb Special B

.75 oz Columbus or Chinook FWH
.5 oz Amarillo 15 min
.5 oz Cascade 7 min
.5 oz Cascade 1 min
1.0 oz Cascade dryhop

Mash at 151º
60 min boil
Pitch onto nottingham yeastcake. I get 75% eff in Batch sparge. My terminal gravity should get to 1.009. I will adjust the bittering hop to get about .75 IBU/SG.

Should I go a little more on the Special B?
Should I add some crystal 40L?

Looks interesting. I would leave as is and adjust next time if necessary. Let us know how it turns out.

I likey...

Special B gives more plummy caramelly sweet notes rather than "spice". Try aromatic instead, it has a nice profile and it won't darken up your "pale" ale too much.

Evan! said:

Special B gives more plummy caramelly sweet notes rather than "spice".

Click to expand...

+1...I always get "raisiny" notes from Special B. I wouldn't consider it spicey, but I also wouldn't consider it a bad idea...

i made a similar beer recently with Rye. yummy

1/4 lb is the right amount. i'd leave you recipe just as it is.

Evan! said:

Special B gives more plummy caramelly sweet notes rather than "spice". Try aromatic instead, it has a nice profile and it won't darken up your "pale" ale too much.

Click to expand...

Ok Thanx for the input. Sorry I don't have any aromatic on hand. If special B gives it plummy caramelly sweet note then I won't add any crystal.

I'll stick with 1/4 lb so if it doesn't come through strong it will still be a good beer.