Hello fellow homebrewers,
I have this extract for Belgian Pale ale from Mangrove Jack's: Traditional Series Belgian Pale Ale at which 500 g of dextrose is required for primary fermentation. I have an additional 500 g of belgian candi sugar which best before date is in one week, so I would like to use it in this batch. My question is, how do I calculate the appropriate amount of candi sugar for substituion of 500 g of dextrose?
I have this extract for Belgian Pale ale from Mangrove Jack's: Traditional Series Belgian Pale Ale at which 500 g of dextrose is required for primary fermentation. I have an additional 500 g of belgian candi sugar which best before date is in one week, so I would like to use it in this batch. My question is, how do I calculate the appropriate amount of candi sugar for substituion of 500 g of dextrose?