| Author |
Message |
    
Jim O'Conner (64.70.24.205)
| | Posted on Saturday, January 24, 2004 - 10:36 am: | 
|
My LHBS told me that Special "B" malt is the same as regular crystal 120L. True, or not? |
Brandon Dachel (216.177.117.110)
| | Posted on Saturday, January 24, 2004 - 01:13 pm: |
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No, not true. Special B lends a 'raisin' or 'plum' like flavor that crystal does not. |
Denny Conn (140.211.82.4)
| | Posted on Saturday, January 24, 2004 - 05:13 pm: |
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Man, you should either avoid that LHBS or educate the guy...seems like he's always giving you bad advice! |
ELK (67.164.195.57)
| | Posted on Saturday, January 24, 2004 - 06:01 pm: |
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Let me guess he was out of Special B? or doesn't want to stock it... |
Jim O'Conner (64.70.24.205)
| | Posted on Saturday, January 24, 2004 - 07:36 pm: |
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Actually, he had both in stock. And yes Denny, I would avoid him except he's the only game in town. |
Bill Pierce (24.141.129.137)
| | Posted on Saturday, January 24, 2004 - 11:10 pm: |
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All dark crystal malts contribute some flavors that can be described as being like dark fruit but Special B has a particular raisin/plum character. It's the signature malt used in Belgian dubbels. |
Fredrik (213.114.44.219)
| | Posted on Sunday, January 25, 2004 - 07:28 am: |
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Bill, is this raisin/plum flavour in the crystal already, or is it something created during fermentation from precursors in the malt?
What can it be?
/Fredrik |
Bill Pierce (24.141.129.137)
| | Posted on Sunday, January 25, 2004 - 08:39 pm: |
|
Fredrik, you can gain some idea of the flavor contribution of a particular malt by making "tea" from a small quantity of it crushed. Even cracking a kernel in your teeth will provide a hint of its flavor. |
Brews and Views Archive 2004