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Old 01-21-2012, 03:32 AM   #1
Jan 2011
Nanjing, China
Posts: 12
Liked 1 Times on 1 Posts

I made my first attempt at a Belgian-style Dubbel the other day, creating the following recipe from the stuff I had at hand (didn't have any candi sugar, so I know it's not perfect) for 4.5 gallons:

51% 4 10 Belgian Two-row Pale
33% 3 0 Briess DME Golden Light
5% 0 8 Weyermann CaraRed
5% 0 8 Weyermann CaraPils
4% 0 6 Weyermann CaraAroma
1% 0 2 Chocolate Malt

60 mins 0.5 Northern Brewer
30 mins 0.4 Styrian Goldings
10 mins 0.5 Styrian Goldings

Safbrew S-33 yeast
OG: 1.0064
FG: 1.0018

OG and FG were in line with what was expected. However according to the calculations, SRM should be around 15-16. In reality, it's only around 9, so it seems I have made a Belgian Pale Ale instead.

What could be the cause of this? I mashed all malts together for 60 minutes at 149F, so that can't really be the problem?

What could cause such a big difference in SRM?

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Old 01-21-2012, 03:52 AM   #2
apparatus's Avatar
Mar 2006
Salem, Oregon
Posts: 252
Liked 9 Times on 6 Posts

Was the lovibond of your chocolate malt the exact same as what your recipe said?

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