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.