My recipe is very similar to the Xingu, I use it as a base to make malzbier, but, just brew the basic recipe and you will get very close.
https://www.homebrewtalk.com/f68/brazilian-malzbier-397468/
Karo, was the only source of corn syrup that once we found here in Brazil, and "Old School" homebrewers used to use to avoid citrus / bitter taste from the fermentation of white sugar.
It adds a bit of body and head retention, but not worth it! only use the Carapils and everything will be ok
https://www.homebrewtalk.com/f68/brazilian-malzbier-397468/
Karo, was the only source of corn syrup that once we found here in Brazil, and "Old School" homebrewers used to use to avoid citrus / bitter taste from the fermentation of white sugar.
It adds a bit of body and head retention, but not worth it! only use the Carapils and everything will be ok
