Invert Sugar

[Frisp]

I have added this beauty to my AG brews wishlist but I have absolutley no idea what Invert sugar is can someone enlighten me

Belhaven 60/-
23L, Target OG 1.031 Target FG 1.007, Target 3%abv Target IBU 21
90 min 63 degree mash
90 min boil
Pale Malt 2980g
Crystal Malt 65g
Black Malt 65g

WGV Hops 58g 90 mins
234g Invert Sugar at 45 mins from end
Fuggles 5g last 15 mins
Goldings 7g last 15 mins

[Stonechat]

For you it's T&L Golden Syrup. Commercial breweries use a form that comes in blocks of different colours, but for home brewers golden syrup does fine.

[Aleman]

Invert sugar is sugar that has been boiled in an acid solution. This breaks some of the bonds between the glucose and Fructose molecules. In theory this makes it easier for the yeast to metabolise . . .in practice the enzyme invertase does this as glucose is transported across the cell membrane.

You can make your own invert sugar by boiling a solution with a tsp of citric acid once the solution is golden, neutralise the acid with calcium carbonate.

Golden Syrup is partially inverted sugar

I just use sucrose

[Frisp]

If Sucrose does the job , would I use it in the same quantities as the invert?

Or could I just up the grainbill? to get the same amount of Sugar in the Wort. It does look a bit short on Grain.

[Aleman]

If Sucrose does the job , would I use it in the same quantities as the invert?

Or could I just up the grainbill? to get the same amount of Sugar in the Wort. It does look a bit short on Grain.

I would just replace the Invert with Sucrose, if you want to be pedantic you would increase the amount of sucrose by 5-10%, as invert contains more liquid. Upping the grain bill would not be appropriate in this 'style' as it is a 60 shilling, at 1.031, meant to be light and easy drinking . . . hard style to get right IMO

[Frisp]

Thanks I will just up the sucrose.
Would dark belgian cndy sugar do the same thing?
Jim

[RabMaxwell]

The recipe you are using looks like the one in Real Ales For The Home brewer although i haven't tried it yet i make a lot of scottish beers normally 80 shilling brews.The Belhaven 80 shilling in G Wheelers book is very good it calls for maltose syrup not invert sugar.When drinking Belhaven beers in the pub i can tast the same flavour from the maltose syrup i get in my clones.If you can't get maltose syrup substitute with flaked maize that's what i use.I find the key to making scottish ales is kettle carmelization take the first gallon from your mash & boil down till it turns into a thick sticky syrup then add back to the main boiler

[RabMaxwell]

Hello again just looked at The Real Ale Almanac it calls for Pale Pipkin (89%) /Black Malt (2 %) /Crystal (2 %) Liquid Sugar (7 %)

[Frisp]

Pipkin looks hard to get would MO make a suitable substitute?
And excuse my ignorance on this, what is liquid sugar.?

Is boiling down the first gallon what gives Scottish beer that hint of burnt toffee flavour that I crave?

[RabMaxwell]

Pipkin looks hard to get would MO make a suitable substitute?
And excuse my ignorance on this, what is liquid sugar.?

Is boiling down the first gallon what gives Scottish beer that hint of burnt toffee flavour that I crave?

Yes boiling down does give good toffee notes also know a couple of micros that use Caramalt that adds a toffee taste i am told
Mo is fine as for liquid sugar not sure probably maltose syrup i would use flaked maize.

[babalu87]

The recipe you are using looks like the one in Real Ales For The Home brewer although i haven't tried it yet i make a lot of scottish beers normally 80 shilling brews.The Belhaven 80 shilling in G Wheelers book is very good it calls for maltose syrup not invert sugar.When drinking Belhaven beers in the pub i can tast the same flavour from the maltose syrup i get in my clones.If you can't get maltose syrup substitute with flaked maize that's what i use.I find the key to making scottish ales is kettle carmelization take the first gallon from your mash & boil down till it turns into a thick sticky syrup then add back to the main boiler

About how much Flaked maize?

I gots me a fever for some Bellhaven

Though I am leaning towards regular corn syrup per this:

Maize syrups (glucose syrup/maltose syrups)

Teese syrups are derived from maize (corn) and they come in two basic types:high glucose and high maltose.It is not terribly important which type is used,since the end result is about the same. The important fact is that these syrups,unlike pure glucose,are not 100 per cent fermentable.Theycontain about 20 per cent non-fermentable sugars and therefore do not dry and thin the beer as much as cane sugar or pure glucose would.Glucose chips are the same product in solidified form and can be used just as well.
Both the syrups and the chips are available through homebrew sources,buy the labelling on these products often leaves a lot to be desired,and it is quite possible that you could end up with the wrong stuff.Unfortunately, "glucose" has become a very euphemistic term and is used incorrectly to describe a whole range of sugars in both the food and brewing industries.In the recipes the term"maltose syrup" and "glucose syrup" refer to maize derived sugars.For home brewing purposes it matters not whether high maltose or high glucose syrup is used, the end result is about the same.However,home brew packagers simply call this stuff "liquid brewing sugar",which can mean anything.When buying it try to ensure that it is a maize-derived sugar.