Scottish Sugar Adjuncts
I am planning to make a Wee Heavy and would like to include some adjuncts to bump up my O.G. I noticed that most of the British recipes include light brown sugar specifically. My understanding is that U.K. brown sugar differs from U.S. varieties. Would I be better off using a substitute. Options for me would include raw sugar, U.S. brown sugars, honey, or home caramelizing white sugar.
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