[erockrph]

Thanks for all the tips.  I have some Special B around.....what about a VERY small amount of that?  Maybe 5% or less?  Too little to matter?

I think that 5% is a good amount for Special B in a recipe like this, depending on what flavor contribution you want. I use about that much in an Arrogant Bastard-type IPA and I don't think it is overpowering. I can't say that I've used it with Munich II, but I think the richness of it would go well with the dark fruit character of Special B.

[denny]

I dont like the thought of special b in a bock. Its so intense even in small doses it seems like it would dominate. Then again, I dont really like special B in general.

Ive never used mecca grade, but Ive used other artisanal base malts, and they were much more intense that the ones from the big maltsters, all the flavors were turned up to 11. If mecca grade is like that, I dont think you need anything else.

Quite likely not.  It will probably be a snap decision when I mill grain.  And I like Special B when used appropriately.

even when used appropriately it just tastes like prunes and dr pepper to me and overpowers everything else. I have never had a beer that was made with it that I didnt think would be improved by taking it out. Its odd, I dont like special B, but use cara aroma malt alot, and it is a similar lovibond.

I guess it's a good thing I'm making this beer for me and not you, then!  😉

[Cliffs]

I dont like the thought of special b in a bock. Its so intense even in small doses it seems like it would dominate. Then again, I dont really like special B in general.

Ive never used mecca grade, but Ive used other artisanal base malts, and they were much more intense that the ones from the big maltsters, all the flavors were turned up to 11. If mecca grade is like that, I dont think you need anything else.

Quite likely not.  It will probably be a snap decision when I mill grain.  And I like Special B when used appropriately.

even when used appropriately it just tastes like prunes and dr pepper to me and overpowers everything else. I have never had a beer that was made with it that I didnt think would be improved by taking it out. Its odd, I dont like special B, but use cara aroma malt alot, and it is a similar lovibond.

I guess it's a good thing I'm making this beer for me and not you, then!  😉

wait, you arent gonna share??

[Steve Ruch]

A little brumalt maybe?

[Iliff Ave]

I dont like the thought of special b in a bock. Its so intense even in small doses it seems like it would dominate. Then again, I dont really like special B in general.

Ive never used mecca grade, but Ive used other artisanal base malts, and they were much more intense that the ones from the big maltsters, all the flavors were turned up to 11. If mecca grade is like that, I dont think you need anything else.

Quite likely not.  It will probably be a snap decision when I mill grain.  And I like Special B when used appropriately.

even when used appropriately it just tastes like prunes and dr pepper to me and overpowers everything else. I have never had a beer that was made with it that I didnt think would be improved by taking it out. Its odd, I dont like special B, but use cara aroma malt alot, and it is a similar lovibond.

I guess it's a good thing I'm making this beer for me and not you, then!  😉

Ha! Gotta remember that one to use on you when the time is right.

[denny]

A little brumalt maybe?

Hmmmm....intersting idea

[denny]

I dont like the thought of special b in a bock. Its so intense even in small doses it seems like it would dominate. Then again, I dont really like special B in general.

Ive never used mecca grade, but Ive used other artisanal base malts, and they were much more intense that the ones from the big maltsters, all the flavors were turned up to 11. If mecca grade is like that, I dont think you need anything else.

Quite likely not.  It will probably be a snap decision when I mill grain.  And I like Special B when used appropriately.

even when used appropriately it just tastes like prunes and dr pepper to me and overpowers everything else. I have never had a beer that was made with it that I didnt think would be improved by taking it out. Its odd, I dont like special B, but use cara aroma malt alot, and it is a similar lovibond.

I guess it's a good thing I'm making this beer for me and not you, then!  😉

Ha! Gotta remember that one to use on you when the time is right.

Be my guest!  I'm sure it would fit often!

[denny]

I dont like the thought of special b in a bock. Its so intense even in small doses it seems like it would dominate. Then again, I dont really like special B in general.

Ive never used mecca grade, but Ive used other artisanal base malts, and they were much more intense that the ones from the big maltsters, all the flavors were turned up to 11. If mecca grade is like that, I dont think you need anything else.

Quite likely not.  It will probably be a snap decision when I mill grain.  And I like Special B when used appropriately.

even when used appropriately it just tastes like prunes and dr pepper to me and overpowers everything else. I have never had a beer that was made with it that I didnt think would be improved by taking it out. Its odd, I dont like special B, but use cara aroma malt alot, and it is a similar lovibond.

I guess it's a good thing I'm making this beer for me and not you, then!  😉

wait, you arent gonna share??

Sure!  I'll let ya know when it's done so you can come and pick some up!