Fermentable
Special B — Dingemans
Dingemans
Spec sheet The maker publishes these figures for this exact product.
- Maker
- Dingemans
- Origin
- Belgium
- Type
- crystal-caramel
- Malt class
- crystal
- Color
- 113.7 °L (300.0 EBC)
- Extract, fine-grind dry basis
- 72.0 %
- Moisture
- 6.0 %
- Diastatic power
- 0 °Lintner
- Suggested max
- 10 % of grist
- Needs mashing
- No — can be steeped
Description
The most distinctive Belgian specialty malt: an extremely dark caramel malt tasting of raisin, prune and burnt sugar with a faint leathery edge. Two to five per cent is usually enough to define a dubbel or quadrupel.