Category Archives: Special B malt

Special B Malt

DSCN8916I’m really happy with how this one turned out mostly because I wasn’t following anybody else’s procedure (couldn’t fine any) and yet it looks and tastes like store bought. Special B is the darkest of the crystal malts and is used a lot in darker Belgian ales. The flavour is sweet and raisiny or pruney, the perfect addition to any christmas beer. Here’s how I made mine:

Used the Conlon barley –  45% moisture content. Germinated  at 15C

Brought inside when acrospire =3/4

Last 24 hrs of germination at room temperature. Acrospire =full length of grain

Placed in a pot with a tight lid in the oven for 12 hrs. @ 50C

Temp. then increased to 65-70C for 4 hours

Taken out of pot and put on to drying screen in the oven @ 200F for 5 1/2 hours

I did not spray any additional water on it at any point. It seemed wet enough. Also I did plan to increase the temperature even more but when I tried the grains started to snap, so I kept the temperature at 200F and pretty soon the insides of the grain were very dark. It’s not black but a very very dark red and very glassy. You can sort of see the white highlight reflecting off the glassiness of the interior in the picture.



Posted by on November 26, 2013 in Special B malt


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