“Complex alcohol and ester profile of moderate strength, and reminiscent of plums, prunes, raisins, cherries or currants, occasionally with a vinous Port-like quality.”
Where do these flavors come from? Are there lager yeasts that have that kind of profile?
Special B sounds similar - “147 L. An extremely dark caramel malt with a sharp, almost toffee like flavor. It will impart a heavy caramel taste and is often credited with the raisin-like flavors of some Belgian ales.”
Does it give more or less of the plum/raisin/prune than the Crystal 120?
I can’t stand special B, personally, except in dubbels, etc. Special B seems more intense in those areas, but also borders on being artificial, if that makes any sense. special B always makes me think belgian ale, so I find it hard to use in other styles. YMMV.