Link to previous threads for ref.... http://www.beeradvocate.com/community/threads/group-brew-ak-comments-volunteers.196598/page-2 http://www.beeradvocate.com/community/threads/pick-and-ak-recipe-to-brew.198473/ http://www.beeradvocate.com/communi...lt-bill-discussion.200115/page-2#post-2681624 There have been a couple of threads on invert recently. Could people tag those and post them in this thread? It think what we need to choose will be type of sugar to use and a recipe and process. Other useful information would be experiences from people who already make Invert. How much do you make? How long do you store it? How do you store it? Pitfalls to avoid. etc. I'm hoping for some of you invert makers out there to jump in here. I have zero experience with Invert.
Here's a link that hopfenunmalz suggested. http://www.unholymess.com/blog/beer-brewing-info/making-brewers-invert/comment-page-1 I think Ron Pattison has a method described in his book "Homebrewers Guide to Vintage Beer" as well. Another thread on Invert. http://www.beeradvocate.com/community/threads/invert-sugar-whats-it-do.197442/#post-2622746
I don't have @patto1ro 's book. Anyone know if his method is similar to the one at @hopfenunmaltz 's link?
It is almost identical. The book calls for 1g citric acid per pound of sugar and doesn't say anything about sugar other than "cane sugar not table sugar". The times are the same.
more from Ron http://barclayperkins.blogspot.co.uk/2009/06/refined-sugar-vs-invert-sugar.html I'm going to try the dilution method this time as I've not done that yet fwiw I found using my oven better than the stove once it was up to the right temperature, it was easier to keep at the right temperature. I used demerara sugar and citric acid the last few times I've made it. Also I added about 25% of the weight of sugar in cold water once it had reach the right colour - this just kept it easier to pour as a syrup, an 80% sugar solution is as lot easier to use imo than the thick syrup. But it's not necessary
I have used a combination of the dilution method from unholymess and an invert recipe I found here: http://www.chefeddy.com/2009/11/invert-sugar/ This latter one uses less water, which made it easier to cook down to a syrup. The recipe I used (which was very seat of my pants, just like my brewing) was: 1.25 lbs. plain white sugar (basically 500 g) 1 cup water 1/8 tsp cream of tartar (tartaric acid) x grams of molasses depending on type of invert This yields 500 g of white sugar invert syrup. The unholymess dilution basic recipe is for 500 g of white sugar invert syrup: SYRUP WHITE SUGAR INVERT (G) + BLACKSTRAP (G) Invert No 1 495.00g + 5.00g Invert No 2 489.17g + 10.83g (1/2 Tbls or 1.5 tsp) Invert No 3 478.33g + 21.67g (1 Tbls) Black Invert 441.67g + 58.33g Invert No 4 400.00g + 100.00g (5 Tbls) Since 1 Tablespoon of molasses is approximately 21.5 grams, for invert No. 2 (which calls for 10.83 g of molasses for approx. 500 g of of sugar) this would call for a little less than 1/2 Tablespoon (or 1.5 tsp) of molasses for the recipe above. (I really need to switch over to metric cooking and brewing--these conversions are driving me crazy!). Since the 5 gallon recipe calls for .881 kg, you would need to double this to have enough. Or get yourself a two lb. can of Lyles Golden syrup mixed with 1.5 tsp. of molasses and call it a day. If you do make it, they say "if it crystalizes, it didn't fully invert." I stored the extra in the fridge in a canning jar for many months and it poured out just like it was freshly made. So it is worth it to make a bigger batch and store the extra.
While I find the unholymess recipe intriguing for its simplicity, I do find it difficult to believe that such small amounts of molasses makes such noticeable difference when diluted down by a volume of wort.
That's a good point Once you add it you are supposed to keep it heating for another 15 mins or so I think, but I can't see that making that much of a difference? I've never used molasses before, no idea of the flavour contribution
