Averagely Perfect Dubbel - Poll #17 - C-Malt Split

-> Poll #16 <- determined that the overall percentage of the two crystal malts (Special B and Caramunich) together will be 6%, and therefore the percentage of base malt (Belgian Pilsner) will be 86% .

This poll will determine the split between Special B and Caramunich.

The percentages being selected here are by weight, not by gravity "points" contribution.

If you are not a believer in specifying fermentables by percentages (due to non-proportional flavor/color extraction for different grains at various mash efficiencies, or due to the fact that the D-90 Syrup will not be subject to a mash efficiency), the assumed mash efficiency for the grains in the final recipe will be 70%, if that helps.

When this poll is done, I will look at the data a few different ways to determine the central tendency. It may or may not be as simple as a plurality would indicate. There may or may not be a runoff. It all depends on the data.

I recommend you think about this in terms of not only your personal preferences, but also in the context of the ABV and Final Gravity (and thus the attenuation) already selected, the grains already selected, the percentage of D-90 Syrup already selected, and the yeast strain already selected.

This poll will be open for 48 hours.

If you have issues with or suggestions for methodologies used in this project, please send them via beermail. Let's keep the threads themselves on topic to the question at hand and not about how you would have asked the question differently.

The Averagely Perfect Dubbel Recipe so far...

Target ABV: 7.0%
OG: 1.065
FG: 1.012
Yeast: Wyeast 3787 or WLP530

Grains/Fermentables:
Belgian Pilsner Malt (86%)
D-90 Syrup (8%)
Special B & Caramunich (6% Total)

 

2% Special B and 4% Caramunich it is.