It is well suited for pale ales, English style bitters, porters and stouts. It adds a full caramel taste and body to the beer.
Caramel 80 80 L This malt is used for making reddish colored beers and gives a lightly bittersweet caramel flavor.
Caramel 120 120 L This malt adds a lot of color and bittersweet caramel flavor. Useful in small amounts to add complexity or in greater amounts for old ales, barleywines and doppelbocks.
Special B 220 L This unique Belgian malt has a roasted nutty-sweet flavor. Used in moderation (1/4-1/2 lb.), it is very good in brown ales, porter, and doppelbocks. Larger amounts, more than a half pound in a 5 gallon batch, will lend a plum-like flavor (which may be desired in a barleywine in small amounts).
Roasted Malts (may be steeped or mashed).
These highly roasted malts contribute a coffee or burnt toast flavor to porters and stouts. Obviously these malts should be used in moderation. Some brewers recommend that they be added towards the end of the mash, claiming that this reduces the "acrid bite" that these malts can contribute. This practice does seem to produce a smoother beer for people brewing with "soft" or low bicarbonate water.
Chocolate Malt 400L Used in small amounts for brown ale and extensively in porters and stouts, this malt has a bittersweet chocolate flavor, pleasant roast character and contributes a deep ruby black color.
Black Patent Malt 580L This is the blackest of the black. It must be used sparingly, generally less than a half pound per 5 gallons. It contributes a roasted charcoal flavor that can actually be quite unpleasant if used in excess. It is useful for contributing color and/or setting a "limit" on the sweetness of other beer styles using a lot of caramel malt; one or two ounces is useful for this purpose.
Roast Barley 550L This is not actually a malt, but highly roasted plain barley. It has a dry, distinct coffee taste and is the signature flavor of Stouts.