In message <20020930124607.B2759@...
>as to amounts, this is a good question. Technically it depends on the
>diastatic power of your malt. Anyone have a good average figure?
My brewing book gives a typical value for Malt Extract of 303 °kg/l c.f
White Cane Sugar at 375 °kg/l. Malt Extract however only seems to have
62% fermentable sugars while White Cane Sugar is listed at 100%.
(°kg/l is just how they seem to measure these things, 1kg Malt Extract
dissolved in 1l water will produce an SG of 1303 etc.)
Fra' Auld Reekie