BEST ANSWER:EnteAgree completely with the previous answer, I have both on hand so I took a quick look, smell and taste of each. True to the previous answer, deep caramel and some dried fruit in both, but the Special B is more dried fruit. The Bairds, although less raisiny, has a hint of slightly overdone toast crust which I didn't get from the Special B. Finally, the Bairds 135/165 is noticeably darker than the Special B.r an answer to this question.
BEST ANSWER:EnteAgree completely with the previous answer, I have both on hand so I took a quick look, smell and taste of each. True to the previous answer, deep caramel and some dried fruit in both, but the Special B is more dried fruit. The Bairds, although less raisiny, has a hint of slightly overdone toast crust which I didn't get from the Special B. Finally, the Bairds 135/165 is noticeably darker than the Special B.r an answer to this question.
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.