Syrup vs. Extract

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Bbrew46

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I'm about to brew for the second time and found the following gluten free recipe below.

Ingredients:
3 lbs Brown Rice Syrup (2.0 SRM) Extract
1 lbs Candi Syrup, Amber D-45 (45.0 SRM) Extract
2.10 oz Goldings, East Kent [4.50 %] - Boil 60.0 min Hop 36.8 IBUs
8.00 oz Malto-Dextrine (Boil 60.0 mins)
64.00 oz Pumpkin Pie Purree (Boil 30.0 mins)
3 lbs Sorghum Liquid Extract - Briess [Boil for 15 min](1.5 SRM)
1.00 Items Whirlfloc Tablet (Boil 15.0 mins)
0.50 tsp Yeast Nutrient (Boil 15.0 mins)
1.25 tsp Pumpkin Pie Spice (Boil 10.0 mins)
2.0 pkg Nottingham Yeast (Lallemand #-) [23.66 ml]
1 lbs 8.0 oz Honey (1.0 SRM)

Two questions...

1. Is there a difference between brown rice syrup and brown rice syrup extract? The recipe calls for extract but all I can find is brown rice syrup. I can't locate brown rice syrup anywhere. Can I use the syrup and if so is the amount different?

2. As this is my second brew, I'm not all that confident on how to follow the steps for the recipe above. It didn't come with step by step instructions like the kit I bought first time. Can someone provide guidance on how to brew the above recipe?

Thanks
 
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