AHammer16
Well-Known Member
I'm lookin' at page 118 in clone brews by Szamatulski and I am planning on doing the heinekin clone. In this book and any other recipie book they differentiate between diffrent brands of extracts. Why? In the recipie it calls for Bierkeller light malt syrup, where can i find it or what is a reasonable substitute for it. It also calls for M&F DME. Is there a comparison chart some where for malt extracts or is there some way of combining other extracts and adjuncts to mimic a certain extract?
Second question: What is the rule of thumb when doubling a recipie? Do you double the hops? do you do a straight doubling of the extract and specialty grain bill?
Thanks again all.
Second question: What is the rule of thumb when doubling a recipie? Do you double the hops? do you do a straight doubling of the extract and specialty grain bill?
Thanks again all.