This malt provides a distinctive flavour and aroma as well as a deep hue, perfect for brewing Belgian Abbey and Trappist-style beers, Stouts, and Belgian Quadrupel. Dingemans Special B® uses a unique double drying technique to create a distinct aroma and flavour. This particular malt is responsible for the rich caramel notes and raisin-like taste in certain Belgian Abbey beers. It can serve as a substitute for chocolate and black malt in recipes that call for a deep colour without a bitter flavour. All caramelised malts have a positive effect on foam stability from as little as 5% of the grain bill. Special B can be used for up to 15% of the grain bill. Suggested usage: Double Belgian Abbey and Trappist beers, Stout, Dark ales, Belgian Quadrupel. Specifications: EBC: 270 - 350Lovibond: 101 - 130Raw Material: BarleyMalted: YesExtract (%FGDB): >72
