From Home Brewing Wiki
| Extract Potential (P/P/G)
| 1.030
|
| Color
| 110-180 L
|
| Requires Mashing?
| No
|
| Max in Batch
| 10%
|
|
|
|
|
Special B refers to a type of dark, flavorful crystal malt traditionally malted in Belgium. In small amounts, it gives a unique flavor to the finished beer that is often compared to raisins or dried fruit.
[edit] Brewing with Special B
[edit] General brewing information
This malt is always dark, but the color and flavor vary more than most other malt styles; most of the commonly available varieties are in the 110-160 L range, but it may be even darker. Don't depend on homebrew software to calculate the color of your beer correctly, since it may be expecting a much darker malt than you are actually using; some older sources assume Special B will be over 200 or even up to 300 L.
While some sources still claim that Special B must be mashed, it is a crystal malt and can be steeped with an extract batch without adding significant protein to the beer.
[edit] Beer styles
Special B gives a unique flavor to dark Belgian Abbey beer styles, especially Trappists. However, used in small amounts, it can also give a pleasantly complex richness to brown ale, mild ale, or any other relatively dark, malt-focused beer.
[edit] Commercial malt analyses
This section contains information on commercially available malts, derived from the malting companies' malt analysis sheets. No commercial maltster reports the C/F difference or CGDB of their Special B, but other sources report it as 1.5% C/F difference.
[edit] Dewolf-Cosyns
| Special B (Dewolf-Cosyns, 2007)
|
| The darkest of the Belgian crystal malts DWC Special B will impart a heavy caramel taste and is often credited with the raisin-like flavors of some Belgian Abbey ales. Larger percentages (greater than 5 percent) will contribute a dark brown-black color and fuller body.
|
|
| Basics
| Extract
| Conversion
| Composition
|
| Base grain:
| Two-row Scarlett
|
| Color (L/SRM):
| 110-136 L
|
| Color (EBC):
| -
|
| Moisture:
| 4.5%
|
| Extract Potential (P/P/G):
| -
|
|
| DBFG:
| 65%
|
| DBCG:
| -%
|
| Coarse/Fine Difference:
| -%
|
| HWE:
| -
|
| CWE:
| -
|
| Other Extract:
| -
|
|
| Diastatic Power (Lintner/IOB):
| -
|
| Alpha Amylase:
| -
|
| Conversion time (minutes):
| -
|
| Other Diastatic Power:
|
|
|
| Mealiness:
| -%
|
| Half-Glassy:
| -%
|
| Vitreosity:
| -%
|
| Soluble Protein:
| -%
|
| Total Protein:
| 11%
|
| S/T Ratio:
| -
|
| Size:
| 60% @ 7/64; 35% @ 6/64; 2% thru
|
|
| Other: Rated as Very Aromatic and Dark
|
[edit] Dingemans
| Special B (Dingemans, 2007)
|
| The darkest of the Belgian crystal malts, Dingemans Special B will impart a heavy caramel taste and is often credited with the raisin-like flavors of some Belgian Abbey ales. Larger percentages (greater than 5%) will contribute a dark brown-black color and fuller body.
|
|
| Basics
| Extract
| Conversion
| Composition
|
| Base grain:
| Two-row Optic
|
| Color (L/SRM):
| 140-155 L
|
| Color (EBC):
| -
|
| Moisture:
| 4.5%
|
| Extract Potential (P/P/G):
| -
|
|
| DBFG:
| 65%
|
| DBCG:
| -%
|
| Coarse/Fine Difference:
| -%
|
| HWE:
| -
|
| CWE:
| -
|
| Other Extract:
| -
|
|
| Diastatic Power (Lintner/IOB):
| -
|
| Alpha Amylase:
| -
|
| Conversion time (minutes):
| -
|
| Other Diastatic Power:
|
|
|
| Mealiness:
| -%
|
| Half-Glassy:
| -%
|
| Vitreosity:
| -%
|
| Soluble Protein:
| -%
|
| Total Protein:
| 11.5%
|
| S/T Ratio:
| -
|
| Size:
|
|
|
| Other: Rated as Very Aromatic and Dark
|
