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Old 01-18-2012, 10:51 PM   #1
jamesnsw
 
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I finally decided it was time for me to make a Belgian Dark Strong, and was following the recipe from Brewing Classic Styles. However, I've run into a problem... no Special B.

Two LHBS's have told me none for several weeks, and a third told me none... this year.

Anyone know anything more about this? I'll probably use C120 instead... thoughts?
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Old 01-18-2012, 10:52 PM   #2
bruno_78
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Cara Aroma might be nice. Also, there's something called patagonia that I've heard of that should be a sub.

 
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Old 01-18-2012, 11:51 PM   #3
KraphtBier
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C150 will be close if you can't find any special b. Have you checked the online retailers?
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Old 01-18-2012, 11:57 PM   #4
DannPM
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I doubt it is a widespread thing...a true shortage. It's just a kilning process, there are no special b plants that had a b poor harvest lol. Check northern brewer
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Old 01-18-2012, 11:57 PM   #5
jamesnsw
 
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I'm brewing Saturday... so I think I'll need a substitute. Not worth a rush order from an online place, I'd think.
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Some stuff I've made: Odell's 90 Shilling Clone, Abbey Weiss Pottsville Common, Simple Mead, Dry Dock Apricot Blonde Clone, Rye IPA, Maibock, Scrapper's Quaffable Irish Red, Short Sleep Blueberry Ale, Lazy Magnolia Pecan Nut Brown Ale Clone, Graff, Apfelwein, Cascades Orange Pale, Orfy's Mild Ale, Vagabond Gingered Ale
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Old 01-19-2012, 12:06 AM   #6
DannPM
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Ah missed that part. I've seen Ryan Brews use dark American crystal in a dubbel before (sour plumb one I believe) I tried to find the lovibond for Valley Malt dark crystal to no avail. A combo of c120 and a touch of c150 I think would mimic it. Special B is more sharp caramel and less roast than a straight c150 I believe even though most special b I've seen is roughly 147 love.
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Old 01-19-2012, 12:19 AM   #7
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Well Special B is a Belgian dark crystal malt around 150L. So another crystal in that range would work. I'd probably go with a darker caramunich.

 
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Old 01-19-2012, 12:25 AM   #8
DannPM
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I'm not trying to undermine anyone above but I think flavor description is more accurate than straight lovibond. Eg try subbing Carahell (roughly 11 love German crystal) for Breiss c10. Completely different malts, both light crystal, but they will give you completely different flavors.
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Old 01-19-2012, 03:59 AM   #9
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Quote:
Originally Posted by DannPM View Post
I doubt it is a widespread thing...a true shortage. It's just a kilning process, there are no special b plants that had a b poor harvest lol. Check northern brewer
Yeah... I'm really confused why one place said they'd be out for a year. One place told me they over-baked a batch, and had to dump it. But how that translates to none anywhere around here... I don't know.
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Some stuff I've made: Odell's 90 Shilling Clone, Abbey Weiss Pottsville Common, Simple Mead, Dry Dock Apricot Blonde Clone, Rye IPA, Maibock, Scrapper's Quaffable Irish Red, Short Sleep Blueberry Ale, Lazy Magnolia Pecan Nut Brown Ale Clone, Graff, Apfelwein, Cascades Orange Pale, Orfy's Mild Ale, Vagabond Gingered Ale
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Old 01-19-2012, 11:52 AM   #10
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I have a pound that I have not used and don't plan on using. If you were local I'd give it to ya. I'm not a fan of the flavor I get from Special B. Oh well i'll save it for a big stout, use it up and that should cover up the flavor I don't like so much.
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