Dingemans Special B malt.

[dennisking]

Drinking my first pint from a batch I brewed using Dingemans special B instead of crystal malt. Adds a sort of fruity malt taste if that makes sense. To much could be a bit much I think. Will be experimenting a lot more with this one.

 

[bobsbeer]

Not tried Dingemans malt. I must give it a try

 

[dennisking]

Not tried Dingemans malt. I must give it a try

Certainly adds a difference over standard UK crystal.

 

[zgoda]

It's twice as dark as regular crystal at 350 EBC or so. But I prefer Weyermann's Caraaroma anyway.

 

[sam.k]

I've used some of this in my most recent brew, I look forward to tasting.

 

[phettebs]

That is my "secret" ingredient to my American Amber. It adds a raisin flavour to the beer. You are exactly right though; too much and it becomes way overpowering.

I also use it in my Belgian Dubbel. It's nice stuff to have on hand.

 

[graysalchemy]

Next time I do a barley wine I am going to use it.

 

[Good Ed]

That is my "secret" ingredient to my American Amber. It adds a raisin flavour to the beer. You are exactly right though; too much and it becomes way overpowering.

Just as Baz says. I've used it in a strong APA, at 2% by weight, and the raisin taste was quite prominent, but nice, so don't use too much. I need to think up another recipe to use up the rest of the malt.

 

[borischarlton]

I brewed:-
5% Aromatic
5% Biscuit
5% Special B
85% pale

Used loads of EKG late and also dry hop and fermented with WLP004 Irish ale yeast. It was a full on monster but I loved it. Also using a lot of late hops really helped with the head retention which worked well with the (er individual) style of the beer

Rob