StevieFierce
Member
- Joined
- Jan 15, 2013
- Messages
- 12
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Up here in NH I have an abundance of syrup from our sap house last month.
My IPA recipe calls for 2 lbs of corn sugar in the wort near the end of the boil. This particular recipe is a bomb IPA I've been developing and would love to try a batch with the syrup as a replacement in the boil and also for bottling conditioning. I'm not looking for some kind of overwhelming outcome but very subtle would be awesome!
Does anyone know the exact amount I should use if I'm trying to replace those 2 lbs of sugar? Obviously a liquid, should I measure it by weight or by volume?
I recall there being a chart in my John Palmer book??
Thanks a bunch!
My IPA recipe calls for 2 lbs of corn sugar in the wort near the end of the boil. This particular recipe is a bomb IPA I've been developing and would love to try a batch with the syrup as a replacement in the boil and also for bottling conditioning. I'm not looking for some kind of overwhelming outcome but very subtle would be awesome!
Does anyone know the exact amount I should use if I'm trying to replace those 2 lbs of sugar? Obviously a liquid, should I measure it by weight or by volume?
I recall there being a chart in my John Palmer book??
Thanks a bunch!