I don't see much Special B used in recipes here. It's likely one of the most underrated specialty grains. If you're not familiar with it, it's a dark caramel/crystal malt, usually around 130-150 Lovibond.
I use Special B in many of my more recent recipes. At 2-3%, it adds some depth to pale ales and IPAs. I use about 10% in my brown ales and sweet stout, which give them a very rich character.
You have to be careful with it, as it does impart some pretty strong, deep, malty flavors. However, if you're like me and prefer a rich malt backbone, try some Special B in a beer that wouldn't otherwise have a dark caramel malt in it.
I use Special B in many of my more recent recipes. At 2-3%, it adds some depth to pale ales and IPAs. I use about 10% in my brown ales and sweet stout, which give them a very rich character.
You have to be careful with it, as it does impart some pretty strong, deep, malty flavors. However, if you're like me and prefer a rich malt backbone, try some Special B in a beer that wouldn't otherwise have a dark caramel malt in it.
