gregblatz
Well-Known Member
I just wanted to get some feedback on my first Dubbel. When I put this into BeerSmith, my SRM goes haywire at 27.8! I think this is because my dark belgian sugar is rated at a lovibond of 275. When I back it out, the SRM calculates at 10.3. I think this is a calculation error and I think that my recipe is reasonable for a typical Dubbel. Let me know what you think!
11.5# - 2-row
.5# - caramunich (48srm)
.25# - dingeman special b (145srm)
1# belgian dark candi sugar
1oz sterling 60min (6%)
1oz sterling 1min (6%)
WLP550
66% efficiency
11.5# - 2-row
.5# - caramunich (48srm)
.25# - dingeman special b (145srm)
1# belgian dark candi sugar
1oz sterling 60min (6%)
1oz sterling 1min (6%)
WLP550
66% efficiency