what is wrong in my belgian dubbel recipe?

[andrea93]

hi!
for my next batch I've created this recipe, a belgian dubbel.

10.3lb belgian pils (79,47%)
0.25lb special b (1,95%)
0.45lb caramunich II (3,49%)
0.40lb biscuit (3%)
0.9lb candy syrup (7%)
0.66lb wheat malt (5,08%)

60 min hops to 20 ibu

wyeast 1214

my brewsoftware says this recipe is 27.2 SRM.
BCJP color range for belgian dubbel is 10-17SRM.
So, do you think there is any special malt in excess? i think there isn't any special malt in exageratted quantity. What do you think?
any other advice?

thank you!

 

[Joe Dragon]

It has to be your candi sugar. What is the SRM of that product?

I entered your recipe into Beersmith with amber candi of 75 SRm and the overall color was 16.7.

Changed it to dark and the SRM rose to 27.4.

Use different sugar or less of it.

 

[LLBeanJ]

I agree with Joe. The grains alone won't get it anywhere close to what you're getting. It's gotta be the syrup.

 

[andrea93]

It has to be your candi sugar. What is the SRM of that product?

I entered your recipe into Beersmith with amber candi of 75 SRm and the overall color was 16.7.

Changed it to dark and the SRM rose to 27.4.

Use different sugar or less of it.

I agree with Joe. The grains alone won't get it anywhere close to what you're getting. It's gotta be the syrup.

thank you for yours answers!
my online shop (i live in Italy) says my candy sugar is 1170srm! i think this is a mistake, so i don't know the exactly srm value

how i can evaluate the correct srm value?

what do you think about the grain bill?

 

[Joe Dragon]

Your grain bill looks great. If you like the "raisony" and plum flavors/aromas of big dubbels you could back the Caramunich to .25 pounds and raise the Special B to .5 pounds.

In other words, just brew that beer!

If the beer comes out too dark you could add some DME and raise the gravity into the Belgian Dark Strong range.

Prego,

Giuseppe

(Thanks for converting your recipe to Imperial BTW)

thank you for yours answers!
my online shop (i live in Italy) says my candy sugar is 1170srm! i think this is a mistake, so i don't know the exactly srm value

how i can evaluate the correct srm value?

what do you think about the grain bill?

 

[100amps]

Unless you're entering the beer in a competition, ignore the bjcp parameters.

Commercial Belgian dubbels are all over the map with all parameters, color included. Some are MUCH darker. I think very few Belgian dubbels would actually fit into that bjcp category.

The recipe looks good, and I agree bumping up the SB will get you to a fruitier place.

Brew away!

 

[JonM]

Look up the candi syrup by its brand name and maybe you can get its SRM straight from the manufacturer. The local shop may have made a mistake in its description.