I've made quite a few batches now using what I assume is the way most beginners start, a can of malt stuff (please excuse my naming - it's just how I see it), and a bag of sugar stuff...
I'm now ready to take the plunge and start using ... ... ahhh what am I meant to be using???
The problem is I'm not at all sure what I should be substituting/adding here! I see a lot of recipes call for something along the lines of
1. X grams dried malt extract
2. Y grams different dried malt extract
3. hops
4. so forth...
Call me an amateur (go on, you're allowed), but my mind is screaming "Where is the sugar!!!??" I really don't understand what replaces what in this transition from extract to something more professional.
Long story short, I'm what am I replacing my "malt in a can" and "bag of sugar" with, is dried malt somehow enough? Or are the recipes I'm reading omitting the sugar part for sake of clarity (no pun).
I hope I haven't convoluted things but I'm having a hard time getting my head around this all! Cheers.
I'm now ready to take the plunge and start using ... ... ahhh what am I meant to be using???
The problem is I'm not at all sure what I should be substituting/adding here! I see a lot of recipes call for something along the lines of
1. X grams dried malt extract
2. Y grams different dried malt extract
3. hops
4. so forth...
Call me an amateur (go on, you're allowed), but my mind is screaming "Where is the sugar!!!??" I really don't understand what replaces what in this transition from extract to something more professional.
Long story short, I'm what am I replacing my "malt in a can" and "bag of sugar" with, is dried malt somehow enough? Or are the recipes I'm reading omitting the sugar part for sake of clarity (no pun).
I hope I haven't convoluted things but I'm having a hard time getting my head around this all! Cheers.