Adding Golden Syrup?

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Zakrabbit

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Picked up the last Geordie 'Winter Warmer' kit on the shelf in Wilkos today, along with a 500g bag of Medium Spraymalt (no Dark in stock). Plan on brewing it a little short (21L?).

But im curious as to what effect substituting some of the remaining sugar for Golden Syrup would have? Ive seen it mentioned quite often. What quantity of Golden Syrup would be advisable? and how does that equate to the equivalent weight of sugar its replacing?
 
How much golden syrup do you have? If you have a 1lb / 454g tin of Lyles, I'd add the whole tin. Also, if you have some black treacle or blackstrap, I'd add 50g of that too. Sugar content of Golden Syrup equates to table sugar, although it is mostly inverted. You will notice a subtle difference, I think its nicer!
 
Hi!
Lyles Golden Syrup is about 18% water, so if you use 500g DME add 610g of Golden Syrup in place of 500g sugar.
Golden Syrup is partially inverted - it consists of glucose and fructose - so it's easier for the yeast to get chomping on than sucrose.
It won't be out of place in a dark ale like the Winter Warmer.
Buy the cheaper supermarket own brands, or, cheaper still, make your own.
EDIT - change to 610g
 
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I use GS as an adjunct in beers, it's partially inverted sugar. Its fine in darker beers but if used in lighter beers you may just notice the taste, which you may or may not like. I use supermarket GS which is cheaper and comes in squeegy bottles and is easier to weigh out and handle. I would use it weight for weight as an alternative to dextrose/sucrose; if there is a difference it won't be very much.
 
Smashing. I dont actually have any yet, i'll pick some up over next couple of days (brew wont be started until at least thursday - got to bottle two wines first to make space!)
 
Any advice on the short brewing? This is only my second beer kit (do mostly wines) so dont wish to overdo it. I was thinking of just going down to 21L from 23?
 
+1 to all the above I more often than not bung a tin in (unless doing a very pale beer because well, it's golden!)

I brew short to around 21 litres too, because:

a) to allow headspace in my 25 and 30 litres fv's as some brews have a very vigorous ferment
b) 21 litres = 21kg give or take, and I cant lift anything heavier due to a bad back :-(
c) more flavour and body than diluting it further and the abv will be higher.
 
+1 on brewing short. I usually make up 21 litres, sometimes 22litres, except for Coopers stout which is 19litres. Also cheap 1.5kg one cans are a false economy in my view because you have to reduce the brew volume even more so as not to end up with thin beer, so you may as well spend a bit more and buy a 1.7 or 1.8kg one can kit.
 
Great stuff. I'll be putting this on in the morning. 500g medium spray malt, 500g Morrisons own brand Golden Syrup, and brewed short at 21L.

Costs out at about 40p a pint
 
I usually brew all full length kits to just over 20l. I only eyeball it from the scale on my fermenters so am not completely accurate but usually end up with 40 bottles after leaving the sediment behind. Weirdly, I brew the shorter kits (Youngs RIA and Woodfordes Admirals Reserve) to about the recommended length but don't ask me why!
 
I might but dont want to risk overdoing it
According to the Brewers friend calculator 1.5kg LME and 500g DME in 21 litres will give an OG of about 1.029 and target ABV around 2.9%.
Adding 500g GS will add about 0.7% ABV or thereabouts.
So my suggestion for 21 litres is:-
Add 500g GS; mix in; take SG. If you are happy, job done.
If you want it stronger put some more GS in, until you are happy.
Personally with your 1.5kg Geordie kit I would be brewing to 18litres with your 500g each of DME and GS which will give about 4.2%ABV (or OG 1.043), which gives a reasonable strength for the style and won't be too thin because of the GS you are using.
 
well, its now on. Decided to go with Bigcols suggestion re the water content and upped the GS to 610g, or there abouts, and dropped down to 20L. Gives an OG of 1.042 on my refractometer.

Just letting it settle and the temperature stabilise before pitching the yeast now.
 
I punched your numbers into the Brewers Friend calculator to see if I could work out a cane sugar equivalent to GS. Oddly for 20litres/1.5kg LME/0.5kg LME/0.6kg cane sugar it predicted 1.042 OG. Normally I get good agreement between BF predicted and measured. So it appears I am as far way from predicting an equivalent for GS as ever I was, based on the fact that GS will not be a weight for weight equivalent to cane sugar.
Anyway hope your beer works out for you.
 

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