Special Roast

[thunderwagn]

I have a pound of special roast malt that I got from a local maltster and looking for ideas to use it up.

 

[GFHomebrew]

I have a pound of special roast malt that I got from a local maltster and looking for ideas to use it up.
View attachment 8251

Sounds almost like a victory/dark crystal type malt. Can't see lovibond.

I'd use it in small proportion in pale ale recipe maybe.

 

[Megary]

"Toasty, Nutty, Notes of Raison"

Hmm?


I'm thinking Brown Ale maybe? Of course, Brown Ales ---> Porters ---> Stouts are all my favorite beers.
Maybe open the pack and taste a few? Probably give you some ideas.

 

[oliver]

British Dark Mild

 

[Nosybear]

Not sure what a note of raison is but it sounds like it would make a fine ESB.

 

[J A]

I use Special Roast for color in darker beers relatively often. Belgian styles are where you'll find the flavor profile sits very nicely. Any Brown Ale or Porter could support it. If it's the darkest flavor in the recipe, it may be out of place but used to balance a roasted/burnt flavor, it's pretty perfect.
Nutty/sweet with notes of dark caramel and dark fruit is how I think of it.

 

[Bubba Wade]

Looks like a lighter version of the Special B. Which means it needs to go in a Belgian.....

 

[Head First]

I use Special Roast for color in darker beers relatively often. Belgian styles are where you'll find the flavor profile sits very nicely. Any Brown Ale or Porter could support it. If it's the darkest flavor in the recipe, it may be out of place but used to balance a roasted/burnt flavor, it's pretty perfect.
Nutty/sweet with notes of dark caramel and dark fruit is how I think of it.

+1 on this description. Kind of interesting for this flavor profile at only 30L. Usually raison doesn't come out til 80L or so.

 

[Iliff Avenue Brewhouse]

Obviously not the same but here’s the briess version.

https://www.brewingwithbriess.com/Assets/PDFs/Briess_PISB_SpecialRoastMalt.pdf

 

[Bulin's Milker Bucket Brews]

Czech Dark Lager? Really liking the style right now, and that would be interesting in place of part of the Munich malt.