Made a Geordie Mild 2 months ago using 300g brown sugar and 700g white sugar and it turned out fantastic, has anyone ever done this or even used more brown sugar than white.
Would be very interested to find out other ways of sprucing Geordie Mild up.
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I have also used honey with and wholly instead of sugar to make my favourite Geordie kit: Scottish Export. This was noticeably different in smoothness as I recall.
Not sure if I dare mix honey with spraymalt.
Main thing is both these alternatives brewed as per usual and tasted fine.