H3P04 is a stronger acid. I’d use less but I haven’t measured it. I don’t really use it that often as I want to really keep phosphates out of my beer and watershed. Lactic acid is much nicer.

So, save the planet and order some lactic from our friends at Northern Brewer

Don’t be lazy!

• 500g sugar to 500g water
• 2ml 88% lactic acid per 1kg sugar
• 1dl corn or golden syrup per 1kg sugar

More importantly, Lb is latin for libra pondo. ‘Pound weight’. which was shortened to libra which was shortened to lb.

Thanks

I guess anything darker than No. 1 would be a No. 2 so I’ll just shoot for that.

I’m going to try making a No. 2 Invert for the Kidd’s XXX recipe from Ron & Kristen. I hope I’m close on my Invert.

Thanks !

As for taste… they are all variants of fruity – lighter (apple, pear, honey) to darker (figs, raisins, plumbs) as the inverts go darker. There can also be some caramel flavors, but never burnt.

Cheers!

To make this series of syrups, you call for a “white sugar invert syrup”; how is this made? Does one follow the procedure that you’ve outlined for making invert syrup, but stop sooner than the 25-35 EBC?

Also, can you give an idea of what these syrups taste like? I’m planning on testing out a batch but I would like to know if I’m getting the first flavor profile.

Thanks in advance!

Are you familiar with homemade Dulce Du Leche methods? One method is to boil a sealed can of sweetened condensed milk for several hours in a pot of water (or less time in a pressure cooker). I wonder could this method be used on sealed cans of Golden Syrup?

http://www.ehow.com/how_5277258_make-de-leche-home-pictures.html

Since I didn’t have any unflavored corn syrup, I just used a 1/4 cup dextrose, but I doubt that this made much difference since the demerara (sucrose) split into dextrose and fructose anyway.

I added a rounded tsp. lactic acid and 6 cups water and heated it. In retrospect, I think 5.5 cups would have been enough because it boiled at around 212F and I had to boil off a good bit of water before the temperature rose to 240F. I decided not to use the pressure cooker because I would have had to monitor the pressure and adjust the flame the whole time. Instead, once I reached 240F (it had darkened a bit by this point), I put the covered pot in a home convection oven at 240F (the oven it pretty accurate). I put the thermometer probe in the solution and ran the cable out so I could monitor the temperature.

After 90 minutes it had risen to 242F, at which point I checked the color and decided to go another 30 minutes, and turned the oven down to 235F. After a total of 120 minutes, the temp had risen to 245F and the color looked pretty good, although I didn’t attempt to actually estimate the Lovibond or SRM.

I put it in a sanitized 64 oz. mason jar (about 2/3 full) and as it cooled, the dome lid sealed. I figured this was sterile enough for the few days I kept it before brewing.

I added the syrup just before I turned off the heat in the boil so as not to reduce my hop utilization by higher OG throughout the entire boil.

I also added about 1/2 cup very home made dark burnt sugar caramel to the fermenter since I just can’t seem to find store-bought caramel. Tasted and smelled neat, this seemed a little burnt and bitter, but when diluted in water to about the color of Bass Ale, there was no detectable flavor or bitterness.

FWIW – I recently did a batch of No 2 via the dilution method with molasses. Brilliant! Super easy and I like the flavors more – less a apple fruit bomb and more caramel and dark fruits.