Averagely Perfect ESB - Poll #9 - Sugars

@Hanglow -- are various types of invert sugars marketed to homebrewers in the UK, or is this something that you would have to make in your kitchen?

 

Lyles Golden Syrup is an inverted sugar that is available for sale in the US:

“Lyle's Golden Syrup is liquid inverted sugar, and it is a staple in English homes. It has a pale golden color and an incredibly rich, warm, yet mellow, sweetness. In England, it is used in a wide range of baked desserts, as well as a topping. It is also used in beers, especially English and Belgian ales. Its lovibond is technically 0, so it has no impact on overall color. It will increase the alcohol with a subtle effect on the flavor.”

http://www.austinhomebrew.com/Lyles-Golden-Syrup_p_4513.html

Cheers!

P.S. There is also Lyle’s Black Treacle: http://www.austinhomebrew.com/Lyles-Black-Treacle_p_6033.html

 

I suppose one could even blend these two to get at a desired intermediate color. Still, I'm curious about how the UK homebrewers tackle this ingredient. Lyles? And different colors...?

 

The link on how to make invert says how to make invert #2 with golden syrup by adding a bit of good molasses.

 

And if your LHBS store doesn't have Lyle's, there is always Amazon

 

Or your local health nut store

 

You have to make it, various homebrewers have tried to get it before but I think they only managed by getting them from breweries themselves. Some bakery suppliers sell them at 25kg a time otherwise the makers only sell by the ton

This is from IBD magazine, where the editor visited Ragus who make them
"

"in liquid form they consist of 95% invert and 5% sucrose, while in crystalline block form they contain 75% invert, 5% sucrose and 20% wheat-derived glucose. They are all 95% readily fermentable ... and with extract values between 321.5 L°/Kg and 326.5 L°/Kg" Brewer's Sugar No.1 is subtle in colour (25-35 EBC) with a mellow flavour.
Brewer's Sugar No.2 is amber in colour (60-70 EBC) with a strong flavour.
Brewer's Sugar No.3 is dark brown in colour (120-140 EBC) with a rich flavour.
Brewer's Sugar No. 4 is very dark in colour (550-650 EBC for blocks, 625-724 for the syrup) and is derived from caramel rather than the dark cane sugars Nos. 1-3 are made from.
There are also Ragus Brublocks, containing the same amount of extract but made from 75% glucose coloured with cane molasses (No.1 and 2) and caramel (No.3). These are less fermenatable with 80% of the extract readily fermentable, 4% slowly fermentable and 16% unfermentable. Other products include a Dark Brewing Syrup (2875-3375 EBC), glucose chips and priming sugar."
"


Making it yourself I imagine gives it a bit of a different flavour to the industrially produced stuff , but it works well imo and tastes different to the stuff you can make for belgian ales

I've done the syrup+molasses once but I didn't like doing it that way, possibly the molasses I used was the wrong type. It tasted a bit ashy. Other times I use the demerara+acid+water and that's worked fine although I've taken to putting it in a low oven for ages instead of standing over the hob.

 

next poll
https://www.beeradvocate.com/commun...fect-esb-poll-10-vienna-and-or-munich.498457/

 

I was looking at molasses on the Amazon and I ran across this product which appears to be cooked/caramelized cane sugar syrup. Even if we don't use it in the AP/ESB, it is interesting. Thoughts anyone? @Hanglow @patto1

https://www.amazon.com/Duck-Commander-Family-Foods-Syrup/dp/B017RW44D2/ref=cm_cd_al_qh_dp_t