How much Golden Syrup for a Tom Caxton kit?

[Longhorn]

I'm considering using Golden Syrup instead of the regular granulated sugar. Should I do a 1-for-1 swap (i.e., 1Kg of GS instead of 1Kg of gran.) or do I need to adjust the quantities?

Thanks in advance.

 

[Dunfie]

Here is a quick table for the extra percentage of fermentables required when the recipe asks for white sugar:


Fermentable Extra Required
White Sugar 0
Malt Extract 20.0%
Brown Sugar 9.1%
Invert Sugar 20.0% (Golden Syrup)
Glucose 0.0%
Corn Syrup 20.0%
Barley Syrup 20.0%

 

[Longhorn]

Very helpful, thanks Dunfie.

I always under-water my brews for a little extra OG, so I figured increasing the fermentable (Golden Syrup) to 110%, would be about right. With a total quantity of approx. 32 pints (bucket measurement, so ballpark at best) OG at 60C came out at 1.048 and it's bubbling away beautifully, so I'm happy.

I'll let you know how it comes out.