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Dingemans Special B® Malt


SKU# U16639

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From the land where brewing takes on a religious devotion.

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From the land where brewing takes on a religious devotion. Special B® is the darkest of the Belgian caramel malts, and oh how special it is. It has a unique aroma and flavor that is very complex. It imparts a heavy, dark caramel taste with more subtle notes of burnt sugar, raisin, and dark dried fruits such as cherries and plums. It can also deliver some of the softer roasty notes of a chocolate or black malt but without the astringency or bitterness. Special B® will produce a deep brown color with ruddy highlights and add body and foam stability like all caramel malts. Use it to brew traditional Belgian Abbey and Trappist Ales, Dubbels and Dark Strong Ales, but also try it in brown ale, stout and porter, doppelbock, or any other dark beer, to add an extra layer of complexity. 120-140°L
Additional Information
Malt TypeCaramel / Crystal / Cara Malt
Alpha Amylase0
Diastatic Power0
Extract %65
Soluble Protein %0
Total Protein %11.5
Usage %10
Moisture %4.5
5.0 / 5.0
4 Reviews
5 Stars
4 Stars
3 Stars
2 Stars
1 Stars
Special B
Love brewing with ‘B’ and NB helps make that happen!
July 16, 2016
Special B
Great stuff
January 27, 2016
Nice addition & versitile
This adjunct was a nice addition to a couple of beers that I used it in, all 'non-Belgian' styles/types. You want to turn N.B.'s Brown ale kit into a porter or bitter, just add this Special-B. Do you want to make a "Bock" but have no Bock kit, add it to N.B.'s Brown ale kit and use a lager yeast. Do you have some black roasted malt and want a stout? Add this to a Brown ale kit with the leftover black malt and make a stout. Have a wheat kit you got discounted but would like a 'Dunkel'? Add this Special-B. Very versatile and very tasty.
January 4, 2016
Awesome Flavor and Color
I've been using this crystal malt for years now and have never been disappointed. The raisin, caramel flavors, color, and sweetness add a dimension to my Ales, beyond compare. Steep for 20 minutes, 175-180 F, sparge into wort at same temp along with added LME (Maris Otter).
November 20, 2015
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