Belgian Candi Syrup / JZ Dubbel

[derfburg]

I am doing JZ' Dubbel after this Golden Strong Gets done fermenting. Here is my question. In BCS the Belgian Candi Syrup is 60 SRM, the D1 Belgian Candi Syrup I got is 80 SRM. When I put that in Beer tools I get a final SRM is way out of line for color, too dark. What can I do to adjust this, add more Cane sugar or just roll with it. Here is my recipe:

Size: 11.0 gal
Efficiency: 70.0%
Attenuation: 81.0%

Original Gravity: 1.065 (1.062 - 1.075)
Terminal Gravity: 1.012 (1.008 - 1.018)
Color: 19.85 (10.0 - 17.0)
Alcohol: 6.97% (6.0% - 7.6%)
Bitterness: 22.6 (15.0 - 25.0)

Ingredients:
22.5 lb Pilsner Malt
1.0 lb Munich Malt
1.0 lb Belgian Aromatic
1.0 lb Belgian Caramunich
1.0 lb Belgian Special B
1.5 lb Belgian Candi Syrup (Dark 80 RSM)
1.0 lb Cane Sugar
2.5 oz East Kent Goldings (5.3%) - added during boil, boiled 60 min
2.0 ea White Labs WLP530 Abbey Al

[captain carrot]

Just a suggestion, in Promash cut back on the syrup until the color is right and add back cane sugar until you reach your OG again. Let us know how it works out.

[derfburg]

That is what I was thinking of doing. Just seeing if the less syrup will result in a not so tasty brew?

[derfburg]

Doing that makes no diff, I got to looking at the color of all the grain listed. Special B has a color of 225 l. That seems kinda dark, I got this from Northern Brewer and they don't list the Lovibond of the malt on there site. What is a nice general number to use there?

[captain carrot]

Doing that makes no diff, I got to looking at the color of all the grain listed. Special B has a color of 225 l. That seems kinda dark, I got this from Northern Brewer and they don't list the Lovibond of the malt on there site. What is a nice general number to use there?

225 seems way too high. I bought some Castle Special B at 140-155 L from Perfect Brewing. Williams catalog shows thier's at 140 L, Northern Brewer paper catalog shows 147 L. 147 sounds like a happy medium.

[Sent From My iPhone]

[BayouBrew]

I'd agree that the color prediction in the software is way off. My club just did an experiment comparing all of the candi sugar products (clear and dark rock, blond and amber soft, clear, amber, dark and D2 syrup) adding the same gravity contribution of each individual sugar to 1.5 gallons of wort collected from the same batch of beer. The base recipe was only pale malt to see what each sugar contributed to the color as well as flavor. I bottled it this weekend, and the colors of everything except the D2 were all very similar ranging from about 6-10 SRM (didn't measure though). The D2 was much darker than the others, but the D1 wasn't more than a few SRM darker than the base beer control. This probably won't help you, but I'll post pics when I have some after the beer is done carbonating.