As much as I plug in the numbers provided in the recipe quoted here for U Fleku's Cerne Pivo, the SRM just doesn't add up. http://old.brewersassociation.org/p...as/show?title=style-spotlight-bohemian-dunkel Specifications OG just from the mash: 1.048 (12 °P) FG: approx. 1.012 (3 °P) SRM: 43.4 SRM (114 EBC) IBU: 28 ABV: 4.8% (3.8% ABW) Ingredients For easy scaling, all quantities are calculated for 1 U.S. barrel (1.173 HL) net kettle volume produced by a brew system with a nominal extract efficiency rating of 75 percent. If your system is different, adjust all qualities up or down accordingly. Mash 21.68 lbs. (9.83 kg) Weyermann® Floor-Malted Bohemian Pilsner Malt @ 1.8 °L (50%) 13.01 lbs. (5.96 kg) Weyermann® Munich I @ 6 °L (30%) 6.5 lbs. (2.95 kg) Weyermann® CaraMunich® II @ 45.5 °L (15%) 2.17 lbs. (0.98 kg) Weyermann® Carafa® II @ 45.5 °L (5%) Total grain bill: 43.36 lbs (19.67 kg) Every calculator I use comes out at around 25-26 SRM. The U Fleku I drank in Prague is a far darker beer -- around the 43 number quoted above. Now, I realize that the decoctions will darken things up a bit, but nowhere close to enough to make up the difference. For reference I am providing a pic of a 25 SRM beer, Olde Mecklenburg's Dunkel and U Fleku My fear is that the author of the article cited, Horst Dornbusch, has once again gotten things, well...wrong. Any help on getting to the latter type of SRM without jacking up the roasty malts to the high heavens would be helpful and much appreciated. Quite honestly, though, I am tempted to not even follow this recipe at all given how far off the SRM is. I just can't believe that the rest is somehow correct. Cheers!