Malt
Special B
An intensely dark Belgian crystal malt responsible for the raisin and plum character of dubbel and Belgian dark strong ale.
What it does
Crystal / caramel malt. Stewed while wet so starch converts to sugars inside the husk, then kilned. Produces caramel and dried-fruit flavour and unfermentable sugars that add body and sweetness.
A very dark Belgian crystal malt produced with a long, hot stewing regime.
Specification
| Colour | 120–180°L |
|---|---|
| Grain | barley |
| Enzyme activity | none — needs a base malt to convert it. |
| Fermentability | largely unfermentable |
| Typical share of grist | 1–8% |
| Flavour | raisin, plum, dark caramel, burnt sugar |
Extremely assertive. Above about 8% it dominates and can turn harsh and burnt.
Used in
- Dubbel
A dark Belgian ale rich in raisin, plum and caramel from dark candi sugar, dry-finishing despite its sweetness of flavour.
- Belgian dark strong ale
The strongest of the Belgian dark ales: raisin, fig and dark caramel over substantial warmth, with a surprisingly dry finish.
- Flanders red ale
A deep red sour ale matured for years in oak foeders, balancing sharp acidity against dark fruit and a vinous depth.
- Oud Bruin
An East Flanders aged brown ale, maltier and less sharply acidic than Flanders red, with raisin and caramel depth.