Special B 260-320 EBC
One of the darkest caramel malts available. Gives a fuller malty aroma, a dark red to dark colour and a caramel/raisin flavour. Use 5 % for a slight touch or up to 15 % for darker brown-black beers. Used in stout, porter, Belgian abbey beers, etc.
As the word describes: these are caramelised malts often used to increase the mouth feel and body of the beer and to improve the head.