Discussion in 'General Recipe Discussion' started by the baron, Jul 24, 2018.
Anybody used this in a recipe what does it do and how much. So many questions in 1 sentence
Never heard of Special X. I know about special B and special W but special X is a new one on me. Got a link for where you got it from?
yes I got it from HBC I think it is by best malz it says it gives a sweet taste reminiscent of raisins and dried fruit but I would like somebody who has used it as descriptions can be very misleading
I've never used it (obviously, seeing as I've never heard of it) but I would treat it like a even darker version of special B
SPECIAL B ( Belgium)
Special B is produced in the same way as other Belgian caramel malts except that it undergoes a second roasting. Its profile is that of a cross between dark caramel malt and medium roasted malt. The resultant distinctive flavour and aroma enhances many Belgian classics, but could also add interesting flavours to British ales, especially milds, brown ales etc. An interesting usage is to blend Rauchmalz with Special B (60/40) to emulate the flavour of the traditional English brown malt, traditionally kilned over open fires.
Colour 250 - 300 EBC; Maximum percentage 10%
http://www.brupaks.com/BRUPAKS GRAIN GUIDE WEB.htm
Well M I am brewing with it tomorrow albeit 150Grams in a bitter will report back when conditioned hope it adds caramel but not the bitter roast taste?
Sounds great. Any bitter roast taste should hopefully disapear with some extended conditioning
Looks to be Best Malz version of special B like Weyermann do special W. Should be good in a bitter.
I've found special B really does stand out - a little goes a long way. It's great in a porter or stout though with all those other dark grains to keep it company.
I'm going to have to test it out in a less complex grain bill, never noticed it but as you say it blends well in a stout, and my recent dubbel had a lot going on.
Sounds interesting, looking forward to hearing/seeing out it turns out.
"Special-B" is a registered trademark of Dingemans (in some countries). But the clammer of the ever-expanding "craft brewing" sector has got every one making their own version. In the UK we've got Simpson's "DRC" malt (double roast crystal).
But in the UK we also have 200 and 400 EBC crystal malts (various maltsters), and I've found for strength of flavour they knock the spots off any Special-(dit) offerings. I fear that in "craft-brewing" circles beards might be back "in" but UK malt just isn't "cool" any longer.
It's not at all like special b IMHO.
Maybe a bit similar to double roast if I recall.
Basically adding a lot gives a bit of a dirty "brown" flavour that might suit a traditional malty brown ale but I wouldn't reccomend for much else.
I do really like adding a small amount though to bring out a bit of marshmallow almost Woody roundness.
Wouldn't reccomend it with new world hoppy beers. Perhaps it'd be good in darker German styles, but I've only really had good results in UK ale style with it.
Bought loads by mistake so been playing about with it a bit
Special-B is double roast (or "dried" as Dingeman puts it). I think that's what the "special" bit's for? But you are right, all the different crystal malt are going to be subtly different from each other. Even my suggestion of 400 EBC British crystal malt isn't a direct substitute for "Special-B", but if looking for "raisiny" flavours the British stuff is streets ahead.
you might be right, think i was confusing special b with something lighter now i come to think of it. im definitely not a fan of large amounts of x. it stomps over everything else with big muddy boots, but small amounts, sure. i made a great super minerally burton brown ale with it once that was pretty great. and one with crystal rye that was good, but in small amounts, 100g or less
I put 150g in my bitter so will let you know how it alters the taste
How did this turn out Baron? I've got a bitter about to be kegged in which I used a whopping 300g. Just had a taste and it's definitely got a bit raisin flavour.
Hi it imparts a lovely raisin fruity flavour without that bitter harshness you get with some roast malts. Would I use it again yes especially in ESB's and hobgoblin style ales maybe good in porters as well
Mine was supposed to be an ESB, but my efficiency was rubbish and so is more of an Extra Average Bitter, but am definietly getting a lot of fruitiness which is what I was looking for .
I'm going to be putting Special B and Special X head to head in test batches - anyone got any tips or notes on what they bring?
I had a taste of both and the X was almost like a roasted malt, like chocolate malt. The B had a glassy crunch like the nice DIY crystal malt I made and I liked eating it, unlike the X that was like coffee beans.
Any recommendations for additions - just base plus the malt or maybe also throw in some crystal or biscuit? It's the X and B I want to get the feel for though, obviously.
An interesting experiment. I, too have recently got some Special X, but can't remember why I ordered it. I think it was somebody in another thread wanted a nice "fruity" beer and X was recommended.
If I were conducting this experiment, I would use a base malt and equal quantities of the target malt in each together with a neutral yeast. Keep us informed. I already know what Special B tastes like as I a component of one of my regulars, so I might copy your experiment with Special W and Special X.
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