good start would be to replace it at a ratio of 1.25 dme per 1 lb of sugar, if you want to keep the recipes SG
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Primary: Golding abbey, Golding pale
Seconday: Flanders Red, Caliente Pale ale
Bottled: Raspberry Mead, Berlinner Weisse, West Coast Red, Amarillo/Citra wheat
Kegged empty
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