Zymurgrafi
Well-Known Member
I am formulatiing a dubbel and I'm havin' trouble!
Accordng to the style guidelines if I add amber candi amber sugar and special B it is too dark. Though they mention those very same ingredients. I messed around with using less but I would have to use next to nothing in order to be in the correct range.
In the end i will just go with what I want but what gives?
I had a westmalle dubbel today (one they cite as an example) and I can say for certain it was darker than 14 SRM.
Anyone else find peculiarities such as this? I know they are just "guidelines" but I try and follow them to a certain degree.
Accordng to the style guidelines if I add amber candi amber sugar and special B it is too dark. Though they mention those very same ingredients. I messed around with using less but I would have to use next to nothing in order to be in the correct range.
In the end i will just go with what I want but what gives?
I had a westmalle dubbel today (one they cite as an example) and I can say for certain it was darker than 14 SRM.
Anyone else find peculiarities such as this? I know they are just "guidelines" but I try and follow them to a certain degree.