Sorry for what is probably a stupid noob question but I saw a drum of high malt glucose mixed in with all the other malts at my LHBS today and I was wondering what the heck it was used for? What characteristis would it develop in my beers?
It's about 50% maltose and 50% glucose. Better than dextrose or table sugar. Might make an okay American Light Hybrid all by itself.
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High Malt Glucose
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