102-132 °L - Dingemans Malting - Special B - Belgian. - Unique double drying process imparts a heavy caramel taste and is often credited with the raisin-like flavor of some Belgian abbey ales.
I've use Caramel 120L in baking rye bread ("The Rye Baker", Stanley Ginsberg) and am experimenting with darker malts like this and the Briess Chocolate.
I've use Caramel 120L in baking rye bread ("The Rye Baker", Stanley Ginsberg) and am experimenting with darker malts like this and the Briess Chocolate.
I use this grain in all my brews, it adds a lovely plumb flavor. I typically go from 1 pound down to 1/2 pound used with 13pounds of 2 row. And my finish brew is around 3/2 -4 gallons. It gives a delicious flavor that can be increased depending (obviously) on how much you use. My brews typically are made of either Viking 2 row or rahr.2 row . I've been using the Helga Australian hops which I think are great, especially at that crazy price. Recently I used the distillers malt with these grains and had a great result regarding fermentation. My favorite yeast is the Safale s-04. My brews are pretty much the same ingredients depending on what's on sale, but Dingmans special B is always included. The style is what I would loosely call and English ale. Cheers.
The Special B was just what i was looking for to round out my Belgian Ale recipe. I ordered it milled and was very happy with the malt. Delivery was prompt and product was well packaged. I will order from them again.
