Sugars

[SiHoltye]

Hello,

I'm confused about which sugar is what brand name and can be substituted with what?

I'm looking specifically at where to get Maltose Syrup, and Invert Sugar for an Old Peculiar recipe. Further to this I wondered if anyone had info on what these sugars are called when we go to the shops to buy them, and what (if anything) we can substitute them with on the list. Thanks.

Type
Invert Sugar
Maltose
Glucose
Dextrose
Sucrose
Lactose
Molasses
Corn Syrup

Names I can find on the shelf
Light/Dark Brown Sugar
Demerara
Treacle
Tate & Lyle Golden Syrup
Cane Sugar

[oblivious]

Light/Dark Brown Sugar, Demerara and Cane Sugar are sucrose

Tate & Lyle Golden Syrup is Invert Sugar

Glucose and Dextrose are the same

Corn Syrup is a liquid version of Glucose

Treacle is a by product of sucrose production and probably mainly sucrose with out non fermentable products


Maltose Syrup you could try barley syrup or just mash more grain


Old Peculiar recipe use a propriety liquid sugar, you could try some Belgian candy syrup and maybe a little bit if
Treacle

[SiHoltye]

Thanks,

So with the recipe I'm working from...

From GW BYORAAH:

OG1058
Pale malt 4500g = Maris Otter
crystal620g = 120L perhaps, or what I have usually 55L?
Black 120g

In the copper;
maltose syrup500g = drop this and mash extra pale malt for equivalent gravity points
Inverrt cane sugar 500g = T&L Golden Syrup
challenger (start)30g
fuggles (start) 35g
last 15min 12g fuggles
mash @ 66c 2h, boil 2h = mash and boil times 90min and overall recipe configured to achieve 23L@1.058 at my efficiency, blah, blah, blah
30EBU

[Graham]

Hello,

I'm confused about which sugar is what brand name and can be substituted with what?

I'm looking specifically at where to get Maltose Syrup, and Invert Sugar for an Old Peculiar recipe. Further to this I wondered if anyone had info on what these sugars are called when we go to the shops to buy them, and what (if anything) we can substitute them with on the list. Thanks.

Type
Invert Sugar
Maltose
Glucose
Dextrose
Sucrose
Lactose
Molasses
Corn Syrup

Names I can find on the shelf
Light/Dark Brown Sugar
Demerara
Treacle
Tate & Lyle Golden Syrup
Cane Sugar

Invert sugar is cane sugar that has been inverted and is available in a range of four colours. It used to be sold by home brew shops but has disappeared. You can use ordinary cane sugar as a substitute without problems unless it is the colour you are after.

Maltose is the stuff that malt and malt extract produces (65%).

Maltose syrup is a maize-derived syrup that is high in maltose. It comes in a range of spectrums from high maltose to high glucose. It is available to commercial brewers but home-brew shops don't seem to stock it any more.

Glucose and dextrose are the same thing. Home brew shops sell stuff they call glucose, but I am not sure that I would trust it to be pure glucose. There is no harm in using ordinary sugar to substitute for this either.

Sucrose is cane sugar (Tate and Lyle) or beet sugar (Silver Spoon).

Lactose is milk sugar, available from home brewing shops.

Molasses should be easy to find. I've bought Blackstrap, years ago admittedly, from a health food shop.

Corn sugar. You have to be careful with this one. Americans refer to ordinary sucrose as corn sugar because their household sugar is derived from maize, whereas ours is cane or beet. It is the same stuff. However, it could mean maltose or glucose syrup mentioned above.

Golden Syrup is partially inverted cane sugar. An expensive way of buying sugar.

You have to be careful with some of the dark sugars. Some of them are ordinary white sugar, dyed brown.

Bugger! Been beaten to it. I'll hit the submit button anyway now that I've done it.

[EportJake]

I used just Tate & Lyle golden syrup in a batch a couple of months ago and the results were very close to the real deal.

[SiHoltye]

Marvellous EportJake!

I'm looking at this at the mo.

Ingredients
23L@85% efficiency, 90 min mash @ 67°C, 90 min boil, GW liquor: porter
Amount Item Type % or IBU
4.35 kg Maris Otter (5.9 EBC) Grain 80.03 %
0.54 kg Caramel/Crystal Malt -120L (236.4 EBC) Grain 9.94 %
0.10 kg Black (Patent) Malt (1160.0 EBC) Grain 1.92 %
31.00 gm Fuggles [4.50 %] (90 min) Hops 12.2 IBU
27.00 gm Challenger [6.40 %] (90 min) Hops 15.1 IBU
15.00 gm Fuggles [4.50 %] (15 min) Hops 2.7 IBU
0.44 kg Lyle's Golden Syrup (0.0 EBC) Sugar 8.10 %

Beer Profile
Est Original Gravity: 1.058 SG
Est Final Gravity: 1.015 SG
Estimated Alcohol by Vol: 5.60 %
Bitterness: 30.0 IBU
Est Color: 41.0 EBC

[boingy]

I use Tesco "value" golden syrup in place of invert sugar. Works a treat and is substantially cheaper than that familiar green tin.

Molasses are available in smallish jars in health food shops like Julian Graves. Some folk reckon that black treacle (in the red tins) is the UK version of molasses but I'm not so sure. Be very careful if you use black treacle. It is a very strong flavour.

[WishboneBrewery]

what about http://en.wikipedia.org/wiki/Muscovado is that any use in brewing?
Its certainly interesting reading this thread and wondering of the posibilities.

Oh... and what about using Maple Syrup??? has that been done?

[SiHoltye]

Oh... and what about using Maple Syrup??? has that been done?

According to Beersmith...
'If added during the boil it will add a dry, woodsy flavor. If added at bottling, the smooth maple flavor comes through. Used for maple ales, porters, browns.'
1.030 potential, 69EBC

[WishboneBrewery]

cool

After going on one of those search missions, i started reading about sugar, then progressed to the various sorts and then thought of Maple... brewing, beer... I found this! http://lcrw.net/wordpress/?p=390