Dingemans Special B malt (140-155L)
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Used in:
The darkest of the Belgian crystal malts, created through a unique double drying process. Dingemans Special B impart a heavy, dark caramel taste with more subtle notes of burnt sugar, raisin, and dark dried fruits such as cherries and plums. Typically used in some Belgian Abbey ales, but can be used in any beer where are dark, fruity sweetness is desired. It can also deliver some of the softer roasty notes of a chocolate or black malt but without the astringency or bitterness. Larger percentages (greater than 5%) will contribute a dark brown-black colour and fuller body.
Approximately 140-155° L in colour.
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