I'm working on a barleywine/pale ale that I'll be brewing in April.
What percent of sugar is acceptable for an English barleywine?
According to my calculations, due to equipment restrictions, 12% of my grain bill would be sugar in order to get the gravities I was hoping for.
What percent of sugar is acceptable for an English barleywine?
According to my calculations, due to equipment restrictions, 12% of my grain bill would be sugar in order to get the gravities I was hoping for.