I'm working on a recipe for a Belgian Dark Strong and want to use date sugar as the sole non-grain-based adjunct. I read that Allagash mashes their date sugar with the malts for their Four Ale. I happened to also see a Hopville recipe where someone else did the same.
Anyone have an idea why you might decide to put the date sugar in the mash as opposed to the boil? I'm wondering if it's an attempt to get out just the sugar from the date sugar and to leave behind any pulp or other solids.
Anyone have an idea why you might decide to put the date sugar in the mash as opposed to the boil? I'm wondering if it's an attempt to get out just the sugar from the date sugar and to leave behind any pulp or other solids.
