Special B homebrew company
Awfully sorry, Baron, but I haven't. I had a couple of kilos of Dingemans that I really must use up and, equally on a whim, I got a small quantity of Weyermann's Special W and Bestmalz Special X. I expect them to be much the same and I think I also think that Simpson's Double-Roasted crystal malt is probably just an English take on things.
Thanks for that.
... following that advice I used some in a Porter recipe, which (from memory) would otherwise have had 5% crystal in, so instead I used 5% Special B and swapped 8% of the Pale Malt for oak-smoked malt (to keep to that 40/60 - Special B/Rauch proportion) ... I think the recipe also had some Brown Malt in there, so I don't think I could end up deciding how the combination compared to modern Brown Malt ... but it did produce a beer with an incredibly complex set of flavours.
You're right and I think I tried it at some stage. Must dig back through my notes and check.Hi @the baron
There was an interesting sentence that used to appear in the entry for Special B in the Brupak's Guide to Grains ... an archive version of which is still available there (link), as it happens ... which said/says ... ... following that advice I used some in a Porter recipe, which (from memory) would otherwise have had 5% crystal in, so instead I used 5% Special B and swapped 8% of the Pale Malt for oak-smoked malt (to keep to that 40/60 - Special B/Rauch proportion) ... I think the recipe also had some Brown Malt in there, so I don't think I could end up deciding how the combination compared to modern Brown Malt ... but it did produce a beer with an incredibly complex set of flavours.
I must brew it again some time.
Cheers, PhilB
| Pale Malt | 48% |
| Munich Malt | 23.8% |
| Brown Malt | 8% |
| Rauch Malt | 8% |
| Special B | 5% |
| Torrefied Wheat | 4.2% |
| Carafa Special II | 2% |
| Black Malt | 1% |
I'll bet it did. Looks amazing.Looking at my notes, I now remember that my recipe was a bastardisation of the Meantime London Porter recipe, which already has an incredibly busy grainbill (they say on the labels how it uses a combination of 7 different malts) ... my recipe ended up (including 8 malts) as ...
Pale Malt 48% Munich Malt 23.8% Brown Malt 8% Rauch Malt 8% Special B 5% Torrefied Wheat 4.2% Carafa Special II 2% Black Malt 1%
... I brewed it to an OG of 1.044 ... with Fuggles beginning, middle and end to get 33 IBU ... turned out really tasty
Cheers, PhilB
Hi CC....I was drinking a Leffe Bruin recently and though I may look for a recipe. Do you mind sharing yours?
A million years ago (approximately) I came across that snippet about emulating brown malt. I was severely shouted down for suggesting I'll try it. So, I went on to develop the lunatic emulations I hawk around now. What I did eventually learn is "English brown malt, traditionally kilned over open fires" referred to a practice that died out in the early 17th century, when "Porter" hadn't been conceived and "smoky malt" was widely detested (and soon to be exorcised).
3500g Lager maltHi CC....I was drinking a Leffe Bruin recently and though I may look for a recipe. Do you mind sharing yours?
