I used special b for the first time in what I am calling a 'double red ale'. I feel like I detect it more than I was expecting at 1.6% of the grist in a 7.8% ABV beer with about 50% munich and a good amount of Columbus, Simcoe, & Centennial hops. My perception is based on a finished hydrometer sample so I am not sure who the carbonated/aged beer will be.
Can anyone comment on their perception of special b and in what styles at what percentages they normally use it?