Amber Ale w/ Special B and Biscuit

[otis34]

I'm looking for feedback on this recipe. It is basically my pale ale recipe with a few additional specialty grains. I've never used extra special malt (special B) before, but I thought it would add to the complexity of the malt flavors. I'm not sure how much of it to use. I used .5 lb biscuit malt in my last amber ale, and I can say that is too much.
Any suggestions are welcome.

6 gal
IBU 33
SRM 13.4
WLP 001
OG 1.048
FG 1.008

10 2-row
1 Caramunich III
.125 lb (2 oz) Briess Extra Special Malt
.125 lb Biscuit Malt


.5 oz Magnum 60 min
1 oz Cascade 10 min
1 oz Centenniel 10 min

 

[Gduck]

Special B tends to give a nice raisiny, light molasses like quality. At the small quantity you plan to use I'd imagine it would give just a slight hint in the background. It's certainly not going to be overpowering anything in that recipe.

 

[14thstreet]

Briess' Extra Special Malt is probably different than Special B (crystal malt) made in Belgium. Check out http://www.brewingwithbriess.com/Assets/PDFs/Briess_PISB_ExtraSpecialMalt.pdf

Note their recommended rates of usage and characteristics of each. I haven't used the Briess malt before so maybe others who have will chime in.