Invert Sugar
Posted: Sat Dec 24, 2005 3:58 am
by Spider
I have a recipie that call for 6oz invert sugar such as Lyles Golden Syrup. My LHBS said I could just use maple syrup. I did a search on invert sugar, and it seemed to me like maple syrup really isn't all invert sugar. I am not sure what to use. I am brewing a low gravity english bitter, for a friend.
6# 2row
4oz Rice hulls
5oz 55L Crystal
4oz Flaked Maize
1/2oz Chocolate Malt
6oz Invert sugar
East Kent Goldings
1187 Ringwood Ale (wyeast)
Do you guys have an opinion or helpful solutions on this sugar.
By the way this is a 5gal batch
OG 1.037 - 1.038 FG 1.007 - 1.009
SRM 9 IBU 23 ABV 3.8%
These are the specs????
I haven't plugged it into BeerSmith yet I was waiting to figure out the sugar.
Posted: Sat Dec 24, 2005 9:46 am
by Danno
Invert sugar is completely fermentable so just substitute table sugar.
If you feel the need to use invert sugar, just put table sugar in a suace pan with enough water to just dissolve the sugar. Turn on the heat and add the juice of a 1/4 lemon (or any other edible acid like lactic, citric or phosphoric acid - you'll only need a couple of drops if using the straight acid). As you bring the solution to a boil, the water will evaporate off and the sugar will chemically 'invert' creating a sugar syrup.
The higher you bring the temp, the harder the solution will become when it cools. It will also begin to darken which can add caramel flavors if that's what you're looking for. This is basically how they make candy or caramel (caramel has vanilla and possibly other stuff added).
I tried this once to see if this was how they make Belgian candy sugar and it is not. BCS is darkened with more of a burnt taste and then crystallized more like rock candy. As far as I can tell, it is not acidified and inverted.
Posted: Sat Dec 24, 2005 11:39 am
by Bugeater
You're right Danno. Belgian candi sugar is simply beet sugar that has been carmelized to varying degrees (depending on the color wanted) and then crystalized.
Straight table sugar can be substituted for either with no problem.
Wayne
Bugeater Brewing Company
Posted: Sat Dec 24, 2005 8:24 pm
by Spider
Thanks guys! Do you think I should use the same weight if I just use table sugar?
Posted: Sun Dec 25, 2005 9:46 am
by Bugeater
Spider wrote:Thanks guys! Do you think I should use the same weight if I just use table sugar?
I always do.
Wayne
Bugeater Brewing Company