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Old 12-27-2012, 02:51 AM   #1
jtp137
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I have the book and got the ingrediiants for an xmas gift. Put the receipe in beersmith and only gor srm of around 13. The book srm is 22. Something is missing. Does any body have the book? That can help me out. Maybee add some dark sugar or debitered black

 
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Old 12-27-2012, 05:54 AM   #2
Psych
 
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I don't have the book, but I've had Gulden Draak and have done my own clone of it just recently. I made my own dark candi sugar that wound up being lighter than I thought, and that caused a significant lack of color (like around 16srm instead of 20+).

Definitely the candi sugar is where the color is coming from for this beer, and that color I don't know if it's as tightly regulated or predictable (in the sugar) as in malts.

 
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Old 12-27-2012, 07:02 AM   #3
VaBrewer
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The book shows SRM to be 26-28

Specialty malts are: 1lb German Crystal 65L, 5 oz Belgian CaraMunich, 4 oz Belgian biscuit, 2 oz acid malt.

Cheers

 
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Old 12-27-2012, 02:10 PM   #4
jtp137
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Quote:
Originally Posted by VaBrewer View Post
The book shows SRM to be 26-28

Specialty malts are: 1lb German Crystal 65L, 5 oz Belgian CaraMunich, 4 oz Belgian biscuit, 2 oz acid malt.

Cheers
There has to be a mistake with this receipe. There is no way to get 26-28 SRM with that type and amount of specialty malt. I am going to buy a bag of D-90 and toss it in

 
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Old 12-27-2012, 02:13 PM   #5
jtp137
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Quote:
Originally Posted by jtp137 View Post
There has to be a mistake with this receipe. There is no way to get 26-28 SRM with that type and amount of specialty malt. I am going to buy a bag of D-90 and toss it in
scratch that one pound of D-180 even that will only get me to 24 SRM

 
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Old 12-27-2012, 03:48 PM   #6
Psych
 
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It's a Belgian, there's no way it doesn't have candi sugar in it, right? I maintain that's where all the color's coming from.

 
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Old 12-27-2012, 04:05 PM   #7
jtp137
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Quote:
Originally Posted by Psych View Post
It's a Belgian, there's no way it doesn't have candi sugar in it, right? I maintain that's where all the color's coming from.

The receipe does call for one pound of rice solids. I never used them I am guessing that they ferment out and leave beer dry just like sugar

 
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Old 12-27-2012, 04:41 PM   #8
Akavango
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Haven't read the book but here is the recipe I used with excellent results.

Batch size 5 gallons
Boil size 6.1 gallons
Boil time 60 minutes
Grain weight 19.83 pounds
Efficiency 75%
Original gravity 1.110
Final gravity 1.022
Alcohol (by volume) 11.5%
Bitterness (IBU)23
Color (SRM)25.8L
Yeast 4 liquid packs White Labs WLP530 Abbey Ale

Grains/Extracts/Sugars 19.83 pounds
Pilsen 36ppg, 1L 10.01 pounds 50.5%
Maris Otter 38ppg, 4L 5.80 pounds 29.2%
Liquid Candi - Dark 32ppg, 180L 1.26 pounds 6.4%
Crystal 40L 34ppg, 40L 1.05 pounds 5.3%
Wheat 38ppg, 2L 1.05 pounds 5.3%
Aromatic 36ppg, 1.5L 0.32 pounds 1.6%
CaraMunich 34ppg, 50L 0.21 pounds 1.1%
Biscuit 35ppg, 25L 0.13 pounds 0.6%

Hops 2.87 ounces

Hallertauer hops 5%, Whole 0.84 ounces 60 minutes (+0)
Goldings (Styrian) hops 5%, Whole 1.35 ounces 60 minutes (+0)
Goldings (Styrian) hops 5%, Whole 0.67 ounces

Ferment
14 days @ 66-72F
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Old 12-27-2012, 05:23 PM   #9
Psych
 
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That is roughly the recipe I used, with some changes. But definitely I'd wager a Belgian with candi sugar/syrup is more accurate over a Belgian with rice.

 
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Old 12-27-2012, 06:29 PM   #10
jtp137
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Quote:
Originally Posted by Psych View Post
That is roughly the recipe I used, with some changes. But definitely I'd wager a Belgian with candi sugar/syrup is more accurate over a Belgian with rice.
Since I got these ingrediants as a gift this is what I am going to try

16.75# Dingemans Pils (in Kit)
1# Crystal 60 (in Kit)
1# Wheat (in Kit)
5oz Caramunich (in Kit)
4oz Biscuit (in Kit)
2oz Acid Malt (in Kit)
4oz Dingemans Chocolate (have it laying around)
4oz Dehusked Carafa III (have it laying around)
1# Homemade Candy Syrup 80L-90L

Going to skip the rice solids. This should give me 27SRM and 1.109SG with my efficiency

 
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