TL;DR - "Does anyone have any experience with either Brown Rice Syrup or Rice Syrup Solids? How interchangeable are they?"
I am planning on making a clone of a particular American lager here soon, and according to other homebrewers on the internet, the recipe calls for 2 lbs of brown rice syrup to be added to the boil.
The general argument for using rice syrup in American lager is that it adds alcohol, leaves a lighter mouth feel, and that American swill companies are being cheap by using it.
Well, I am able to find brown rice syrup online, but it is expensive. $10~$20 per pound after shipping.
My LHBS sells rice syrup solids for a little over $3 per pound. Does anyone have any experience with either of these two ingredients? How interchangeable are they? Do you know where to buy brown rice syrup for a better price?
I am planning on making a clone of a particular American lager here soon, and according to other homebrewers on the internet, the recipe calls for 2 lbs of brown rice syrup to be added to the boil.
The general argument for using rice syrup in American lager is that it adds alcohol, leaves a lighter mouth feel, and that American swill companies are being cheap by using it.
Well, I am able to find brown rice syrup online, but it is expensive. $10~$20 per pound after shipping.
My LHBS sells rice syrup solids for a little over $3 per pound. Does anyone have any experience with either of these two ingredients? How interchangeable are they? Do you know where to buy brown rice syrup for a better price?
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