Invert Sugar.

[Road Runner]

For my next brew I'm thinking about doing Belhaven's 80/- from Marc Ollosson's book, Real Ales for the Home Brewer.

The recipe calls for 449gm of Invert Sugar. I think I've read somewhere on one of these forums, that Invert Sugar is the same as Golden Syrup. But I can't find that post again now.

So my question is. Do I just buy tins of Golden Syrup at the supermarket for the recipe, or is there a special type of Invert Sugar for brewing that I need to get from my HBS?

Has anyone else on here any experiences of using Invert Sugar in recipes?

RR.

[Road Runner]

Don't like the sound of bad hangovers...

Do I take it then, that I can get Invert Sugar from my HBS?

RR.

[James]

QUOTE (Road Runner @ Feb 4 2006, 01:21 PM) Do I take it then, that I can get Invert Sugar from my HBS?

RR.
Doubt it.

Ive never seen any invert sugar being specifically sold in a homebrew shop, I think it would have to be Golden Syrup.

JC

[Road Runner]

Can answer my own question now. Just read the following in Marc Olloson's book:

"Where a recipe calls for Invert Sugar you can use household white granulated sugar instead, or you could hang the expence and use Golden Syrup, which is liquid Invert Sugar".

So now I know

RR.

[James]

Invert sugar is easier for yeast to ferment, as from their point of view it has been already partially broken down. (I think..)

Only think swapping to granulated might do is remove a bit of the colour that would have come from the syrup.

JC

[Road Runner]

Yep, you're right.

It says in the book, that Invert Sugar is already broken down into Glucose & Fructose which saves the yeast doing the job.

It won't mater that the syrup gives my beer a bit of colour. I was looking at doing Belhaven's 80/-, which from memory when I've had it is quite a dark beer any way.

Recipe has 70gm of black malt in it, so it looks pretty dark.

RR.

[Road Runner]

Love that last icon DAAB.

Cracked me up laughing, but don't see it in lists though?