Liquid Brewers Invert Sugars, physician the stuff legends and authentic British beers are made out of.
Why should you take the time to do this the Right Way ™?
- No, ask cane sugar isn’t the same. Shup.
- No, and that rock @#$@# and candi (seriously with an “i”… you mean like strippers?) isn’t the same.
- Jesus… I quote multiple homebrewing forum experts here: “You aren’t going to see any difference in taste.” and then “it adds nothing to a beer that plain cane sugar doesn’t.”
- HORSE SHIT. There just happens to be an entire industry and 100+ years of brewing history because it is a fancy way to get sugar into a beer? Again, HORSE. SHIT.
- If you need more convincing, read the great articles on Barclay Perkins
- Sugar in the Raw or other demerara cane suger
- 1lb sugar to 1pt of h20
- 1 tsp (5ml) liquid Lactic Acid @ 88% per 2.5lbs of sugar.
- 1/2 cup (4 fl oz) light corn sugar per 2.5lbs. (helps prevent crystals)
- Heat h20 to boiling
- Heat off, slowly add sugar & dissolve – goes quicker than dumping and stirring
- Add Lactic
- Put on Medium-high heat, set candy thermometer alarm for 230F
- reduce for your stove if you are heating more than 3F/minute
- Stir occasionally until simmering starts.
- Once @ 230F, set alarm for 240F, slowly reduce heat to keep temp stable
- easiest is to slowly ramp temp up to 240F. There is so much thermal mass, that once you go over it is very tough to get the temp down.
- As alarm goes off @ 240F, reduce heat to keep 240F. It is ok to hit 245F, but keep under 250F.
- low & slow will prevent any burning and associated flavors
When Am I Done?
- No1: 12-16 SRM, 25-35 EBC
- minimum 20min @ 240F, but not much longer and don’t want color to darken much. Time is merely to let inversion complete.
- No2: 30-35 SRM, 60-70 EBC
- total of 90-120 min @ 240F
- No3: 60-70 SRM, 120-140 EBC
- total of 150-210 min @ 240F.
Times for No2/No3 are approximate!! – you want to take periodic color samples @ 10min intervals. Place samples on white porcelain, compare to EBC or SRM charts. Stop 2-3 SRM low, as it will darken a bit as it cools.
OR… The Dilution Method:
There are two ways you can go about this:
- blending an invert syrup of white sugar and blackstrap. Take the X g of “White Sugar Invert”, make a syrup, then add the Y g of Blackstrap.
- blending golden syrup and black strap.
All amounts are in grams, with the total made from each line of 500g.
|Syrup||EBC||White Sugar Invert (g)||+||Blackstrap (g)||- OR -||Golden Syrup (g)||+||Blackstrap (g)|
|Invert No 1||30||495.00||5.00||500.00||0.00|
|Invert No 2||65||489.17||10.83||494.17||5.83|
|Invert No 3||130||478.33||21.67||483.33||16.67|
|Invert No 4||600||400.00||100.00||405.00||95.00|
- Once you hit appropriate color, pour into color safe container and chill.
- Pyrex + lids work well. Store in sanitized airtight container at room temp.
- It helps to use a container that will sit well in hot water & pour from when it comes time to use it. Bonus points for resealable.
- If it crystallizes, it didn’t fully invert.
Links & Data:
- Color destinations
- SRM chart
- SRM <-> EBC
The interface is a bit rough, but it should be 100% functional. More to come soon…