20 replies to this topic

[Jimmy James]

Thanks Ken & earthtone for the info on Special B. I haven't used that malt a lot. I had an old chart somewhere that listed Special B as 120L so I had just figured it was the same thing. That and the only time I have used Special B was in Belgian Dubbels where I attributed the raisin flavors more to the yeast than to that malt. I'm not sure how I'd like the raisin flavors in non-Belgian brews.