Anyone Know The Breakdown Of Brew Cellar Body Blend 1kg?

[Barley Belly]

Anyone know the breakdown of Brew Cellar Body Blend 1kg in percentages??

I put down a Morgan's Blue Mountain Lager

1kg Brew Cellar Body Blend
2 cups LDME (no scales)
(both boiled)
12g Hallertau hops steeped for last 10 minutes in sugar mix
Fermented at 22 degrees

OG was 1040

Checked gravity today after 7 days it was 1014

Hopefully the brew has a little longer to go
It has been slowly but surely bubbling away for the last 6 days and all but nothing today, still looked like positive pressure though
Will keep an eye of the gravity over the next few days

 

[Tyred]

Not completely sure but I assume most 'body' blends are similar. They seem to be around 60% dextrose & 40% corn syrup.

 

[crozdog]

Not completely sure but I assume most 'body' blends are similar. They seem to be around 60% dextrose & 40% corn syrup.

it's been some time since I used "sugar blends" in my brews, but as Tyred says, 60% dex to 40% malto dex rings a bell

 

[Adamt]

My advice is in the future; if you don't know what's in it, don't buy it!

 

[blackbock]

My guess: it's just whatever they dumped into the bag until it was full.

 

[Barley Belly]

Thanks for some learned and not so learned advice

 

[brettprevans]

stick with the things that tell you whats iun them. at least then you work out OF, FG etc.
PS Tyred. we live in Aust. Its malt dex not corn syrup (thats yanke speak).
PPS Am i being a bit of an ass? probably. ive run out of HB.

 

[stevenk]

mate dont worry i put down a blue mnt lager with a booster blnd from the brew shop with hersburker tea bag

not going to go into egsact amounts of what else when in it as im pretty lazy.

keged and chilled and carb'd a week ago and im having one right now very easy drinking good drop this will me my next beer forsure in the fermentor

but i did ferment it with a saflager yeast at 12-15