calumscott
Regular.
- Joined
- Sep 12, 2011
- Messages
- 311
- Reaction score
- 32
I've aquired, on various recommendations, a Brewferm Grand Cru tin which is going into the next available FV.
Belgians, from what I've read, are normally brewed with Candi Sugar. Given that I'm brewing at the mother-in-law's until the house sells I'm not going to try making my own this time. The Malt Miller sell it in pouches so I'll just make use of my local resource!
The stupid question is:
If the sugar content of the syrup is 73% does that mean I have to add total_candi_syrup = required_sugar/0.73? In other words if it says 500g sugar I should use 684g candi syrup?
Belgians, from what I've read, are normally brewed with Candi Sugar. Given that I'm brewing at the mother-in-law's until the house sells I'm not going to try making my own this time. The Malt Miller sell it in pouches so I'll just make use of my local resource!
The stupid question is:
If the sugar content of the syrup is 73% does that mean I have to add total_candi_syrup = required_sugar/0.73? In other words if it says 500g sugar I should use 684g candi syrup?
