Sugar Invert No 1 Syrup

[Notlaw]

Is there another name or a trade name for this? I don't recall seeing it on any of the websites that sell ingredients. Is there something that you could substitute it?

 

[MyQul]

Golden syrup is a mixture of invert#1 and sucrose.

I plan on making some soon. It looks pretty simple to do, just a bit time consuming (I think making #1 will take about 2 hours)

 

[Notlaw]

Golden syrup is a mixture of invert#1 and sucrose.

I plan on making some soon. It looks pretty simple to do, just a bit time consuming (I think making #1 will take about 2 hours)

So could you use golden syrup instead of no. 1 if you weren't as bothered about achieving an exact copy of something?

Its for a Sneck Lifter recipe. It's one of our lass' favourite ales so I said I'd try and get something like it.

 

[MyQul]

I think to an extent. I've never used invert syrup on it's own but have used golden syrup (in an Old Speckled Hen clone) and it definately gives a flavour. Invert adds toffee and caramel flavours to a beer. Whethere GS will add the same flavour as pure invert is unknown to me but I suspect not.
I think it will add the same ABV and colour that pure syrup will though.

I've been reading lots about invert syrups recently as I want to add some to a Directors clone. If your interested in historic reciepes with invert have a look through this blog

http://barclayperkins.blogspot.co.uk/

 

[dad_of_jon]

candi sugar/syrup is inverted. t&l's golden syrup is partially inverted

 

[TheRedDarren]

Invert sugar is very easy to make.

If you want 500g of invert syrup, weigh out 500g of normal table sugar and add enough water to cover it and a bit more in a saucepan, add some citric acid (only about 1/4 of a teaspoon), using a thermometer bring it up to 125 degrees c and hold it between 125 and 135 for ten minutes for conversion from sucrose into glucose and fructose. That's it.
I add this a few minutes from the end of the boil.
You can further reduce this and crystallise into candi sugar rocks or water it down and keep it as clear candi syrup.
As far as I know, if you keep the temperature low and it remains clear it won't add any flavours.
You can raise the temperature once conversion is complete to colour it and then you can make the toffee, raisin and rum flavours with it.

 

[MyQul]

Just remembered, you can buy belgian candi easy enough. It's exactly the same as invert syrup just in rocks/crystals.

http://www.the-home-brew-shop.co.uk...i_Sugar_Light_Crystals_500g.html#.Vtl6MMtugQk

Whether you have to then convert it into syrup or you can just chuck it into the boil I don't know. I also don't know whether these light candi crystal equate to invert#1

The same site also sells dark candi sugar syrup

http://www.the-home-brew-shop.co.uk/acatalog/Belgian-Dark-Candi-Sugar-Syrup-Liquid.html#.Vtl7actugQk

Which is somewhere between invert #3 and #4 judging by the EBC

 

[Bigcol49]

Hi!
Found this - it may be useful: http://www.unholymess.com/blog/beer-brewing-info/making-brewers-invert
Colin

 

[hoptoit]

Just remembered, you can buy belgian candi easy enough. It's exactly the same as invert syrup just in rocks/crystals.

http://www.the-home-brew-shop.co.uk...i_Sugar_Light_Crystals_500g.html#.Vtl6MMtugQk

Whether you have to then convert it into syrup or you can just chuck it into the boil I don't know. I also don't know whether these light candi crystal equate to invert#1

The same site also sells dark candi sugar syrup

http://www.the-home-brew-shop.co.uk/acatalog/Belgian-Dark-Candi-Sugar-Syrup-Liquid.html#.Vtl7actugQk

Which is somewhere between invert #3 and #4 judging by the EBC

Don't put them straight into boil, I've read a few posts using crystals / rocks and they have a tendency to sink and stick to the element.

 

[dad_of_jon]

Don't put them straight into boil, I've read a few posts using crystals / rocks and they have a tendency to sink and stick to the element.

I do a partial wort boil 6-8 liters in a big wilko's pot but stir the candi sugar in before it reaches a boil the rocks do take a while to dissolve.

 

[Wicks]

I made some Invert Syrup last night following the unholymess instruction. Found that the temperature rise really slows after about 104C up to around the target temp of 115C. Takes awhile.

It has got me thinking also, what about heating Golden Syrup, adding some Lactic acid and trying to invert the remaining Sucrose in the Golden Syrup to make pure Invert Syrup? I'm no chemist, anyone know if this would be viable?