Syrup vs. Extract

[Bbrew46]

I'm about to brew for the second time and found the following gluten free recipe below.

Ingredients:
3 lbs Brown Rice Syrup (2.0 SRM) Extract
1 lbs Candi Syrup, Amber D-45 (45.0 SRM) Extract
2.10 oz Goldings, East Kent [4.50 %] - Boil 60.0 min Hop 36.8 IBUs
8.00 oz Malto-Dextrine (Boil 60.0 mins)
64.00 oz Pumpkin Pie Purree (Boil 30.0 mins)
3 lbs Sorghum Liquid Extract - Briess [Boil for 15 min](1.5 SRM)
1.00 Items Whirlfloc Tablet (Boil 15.0 mins)
0.50 tsp Yeast Nutrient (Boil 15.0 mins)
1.25 tsp Pumpkin Pie Spice (Boil 10.0 mins)
2.0 pkg Nottingham Yeast (Lallemand #-) [23.66 ml]
1 lbs 8.0 oz Honey (1.0 SRM)

Two questions...

1. Is there a difference between brown rice syrup and brown rice syrup extract? The recipe calls for extract but all I can find is brown rice syrup. I can't locate brown rice syrup anywhere. Can I use the syrup and if so is the amount different?

2. As this is my second brew, I'm not all that confident on how to follow the steps for the recipe above. It didn't come with step by step instructions like the kit I bought first time. Can someone provide guidance on how to brew the above recipe?

Thanks

 

[Osedax]

Brown rice syrup is the same as the extract. This recipe is actually rather simple. Then again I have been doing this for a few years. No worries, that is what this forum is for!

Just get your pot, fill it about 3/4 way full with water, and bring to boil. Turn off the heat and add all of the rice syrup, candi syrup, and maltodextrin. Stir till disolved, bring back to a boil, and add the hops. Boil for 30 minutes. At this point add the pumpkin. Stir it around to prevent scorching. (A hop sock will help strain it out after the boil is complete.) Continue boil for another 15 minutes and add sorghum, whirfloc, and nutrients. Again, keep boil going for another 5 minutes. Then, add the spice. Boil for an additional 10 minutes and cut the heat. Start your cooling process. Add the honey at this point and make sure to stir to dissolve.

Cool down below 80F, dump it into your fermenter, and top up with water to 5 gallons. Shake it vigorously for a few minutes with the top on. Take your measurements and pitch your rehydrated yeast.

2 weeks and you will have beer! Hope that helps. I skipped some advanced techniques but, that should get you where you need to be.

 

[Bbrew46]

I appreciate the help.

Thanks