alamedabrew
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- Sep 2, 2008
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I am currently brewing 5 gallons of a strong Belgian ale. Its actually a clone of a Beer called Gulden Draak. The recipe calls for 1 and 1/4 cups of light malt extract syrup versus the typical corn sugar. I'm just a tad curious as to why malt was recommended. Also, since the syrup is so viscous, would anyone see a problem with mixing it up with a bit of warm water to enable me to mix it with the beer easier? Otherwise I'm afraid it'll clump up and not mix thoroughly.