Author Topic: converting from sugar to malt  (Read 1080 times)

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Offline thezaman

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converting from sugar to malt
« on: November 09, 2011, 05:52:59 PM »
hi Tom, can you tell me how to convert sugar into malt syrup. i now use a 1.5 percent to sugar to flour ratio. will malt syrup give me a different flavor profile than sugar? if so is 1.5 percent enough or do i need more?i am not to worried about the liquid involved i will reduce my water slightly if needed. thanks for your help on this forum!