Crystal and caramel
Special B
Belgian, and unlike anything else: dark raisin, plum and a faint burnt-toffee bitterness.
Colour
180 L
355 EBC
Potential extract
31 ppg
points per pound per gallon
One kilo gives
+9.3
gravity points in a 20 litre batch at 72% efficiency
Usual ceiling
8%
of the grist
Enzyme
No
Needs a base malt in the mash to convert it
How to use it
3 to 5% is what makes a dubbel taste like a dubbel. Above 8% it dominates entirely.
Belongs in
- Belgian Dubbel
- Belgian Dark Strong Ale
- Baltic Porter
Recipes on this site that use it
Buying it
Buy it whole and crush it on brew day if you can. Milled malt goes stale within weeks, and a stale base malt is the most common reason a beer with no obvious fault still tastes of nothing. Store it cool, dry and sealed against insects.
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