I'm looking to make a 1 gallon batch with a bunch of scraps I have laying around before they go bad. The problem is I don't quite have enough ingredients to get the ABV where I want it.
I have about half a pound of DME, and a pound or so of various specialty grains sitting around. Usually I shoot for a pound of DME along with any grains I feel like steeping for color/flavor/etc.
So the question: What are some substitutes that I can use to get a little more fermentable sugar into the wort without thinning the finished product out too much? I have a few pounds of lactose laying around, could I use that to balance out any extra fermentables I use if I don't mind a slightly sweeter end product?
I have quite a bit of chocolate & roasted grains laying around so I might shoot for a sweet stout or something along those lines so I can put the lactose to use. I also have fresh, pure maple syrup; anyone have experience with maple?
TLDR: I need more fermentables. Any suggestions?
I have about half a pound of DME, and a pound or so of various specialty grains sitting around. Usually I shoot for a pound of DME along with any grains I feel like steeping for color/flavor/etc.
So the question: What are some substitutes that I can use to get a little more fermentable sugar into the wort without thinning the finished product out too much? I have a few pounds of lactose laying around, could I use that to balance out any extra fermentables I use if I don't mind a slightly sweeter end product?
I have quite a bit of chocolate & roasted grains laying around so I might shoot for a sweet stout or something along those lines so I can put the lactose to use. I also have fresh, pure maple syrup; anyone have experience with maple?
TLDR: I need more fermentables. Any suggestions?