I was feeling experimental on brew day, had this lying around from a previous recipe - just threw in a cup of crystal to see how it would affect my stout. I liked the improved flavor. Unfortunately, my brain is horrible at translating flavor into words. Sorry!
I used this malt in a stout & a dark hoppy red. In the stout it gave me the residual sugar I needed so that was a win. In the Red it was the primary color to the beer. It lent a heavy dark fruit flavor to the beer most people really appreciated.
