invert dilution calculator

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

Ingredients:

  • 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)

Process:

  • 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.

SyrupEBCWhite Sugar Invert (g)+Blackstrap (g)- OR -Golden Syrup (g)+Blackstrap (g)
Invert No 130495.005.00500.000.00
Invert No 265489.1710.83494.175.83
Invert No 3130478.3321.67483.3316.67
Black Invert350441.6758.33446.6753.33
Invert No 4600400.00100.00405.0095.00

Storing:

  • 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:

The interface is a bit rough, but it should be 100% functional. More to come soon…

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