What gives beer the dark fruit (raisin, plum, fig) taste you get in high ABV beers? I'm assuming this is a dark malt, and not a yeast, as I've tasted it in doppelbocks, imperial stouts, and belgian strongs. I'm not even sure I want to make a beer that contains this flavor... yet... but I'd like to know. My guess would be Crystal 120 or Special B. If this is right, anyone know what % you need to get this flavor?
Yes, dark crystal malts (including C120 and Special B) can add a 'raisiny' flavor, and in the case of Special B, also 'plum' (moreso than C120 IMO). Plum can also be derived from at least one dark candi syrup (D180) that I have used. Too many variables to answer that. Depends on style and what you're trying to achieve.
Special B in my experience. I would just experiment if I were you. I have never gone over 1/2 LB in a 5 gallon batch to give you perspective, as the flavor can be pretty overpowering. If you are brewing a quad or Belgian strong dark ale, you could probably go to a pound or even more.
Yes, dark crystal malt like Special B can get you think flavor. However, it is substantially enhanced by a Belgian yeast strain.
I've used 1/4 lb Special B as a 2% addition before and didn't taste this flavor, but there were many other malts in the same beer (chocolate, C60, Victory, and Rye). 1/2 lb to 1 lb seems right. I'm thinking of adding some C120 to a stout I've made to give the beer a very small amount of this flavor. Thanks.
