Thinking of using dark brown sugar in our ordinary bitter. Was thinking of maybe mashing a couple degrees higher to leave some residual sweetness left. Anyone have thoughts about dark brown sugar?
The recipe is pretty basic...we do 3BBL batches so I was going to use 5lbs. Of it in our 90gallon batch.
Thoughts?
The recipe is pretty basic...we do 3BBL batches so I was going to use 5lbs. Of it in our 90gallon batch.
Thoughts?