I cooked up a large batch of brewer’s invert sugar syrup #2 (32 SRM) last February and canned it. I’ve since used it in two English ales with tasty results but did not account for it in the grain input in Bru’nwater. Next up is an English Mild where the invert sugar will be about 17% of the grain bill. I’m wondering if I should enter it in Bru’nwater as a base malt or something else or just not bother.
Does it effect pH ?
Adjunct. Duplicate the Belgian Candi syrups and adjust.
Not sure I understand. The choices on the grain bill input sheet are: Base malt, crystal malt, roast malt and acid malt.
I assume that you are adding it straight to the kettle so you don’t need to run it through Bru’n Water. I do neutralize the acid I put in the invert syrup to make it.
Crap, NM. I thought you meant beersmith. You shouldn’t need to worry as it is post mash.
Yeah, I had a brain fart there. Duh!
Everyone…Nevermind.