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Brewers Invert Sugar no.1 & no.2

Started by cruiscinlan, February 29, 2016, 12:58:27 pm

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cruiscinlan

Just wondering if there are people who would be interested in trying out Brewers sugars.  This would be of particular interest to those replicating English historical styles.

Further information here:
http://edsbeer.blogspot.ie/2016/01/brewing-sugars.html
http://edsbeer.blogspot.ie/2011/09/brewers-invert-sugar-no-1.html

http://barclayperkins.blogspot.ie/2009/05/brewing-sugar.html

Quote from Ed's beer blog:

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.

Brewing sugar use has declined in recent years, though as Harvey's and Timothy Taylor are customers of Ragus there's no doubt it can be used to make world class beers. Ragus only sell by the tonne, but is it available 25kg at a time from bakery wholesalers so perhaps its use will start to creep up. It's a handy way of increasing your wort gravity and/or extending your brewlength after all.



However invert sugar isn't cheap at the moment as sugar prices have goine through the roof hitting $390/t. for raw cane.

You're looking at £62.5 per 25kg unless one of ye out there has access to a bakers wholesalers that has it.

nigel_c


cruiscinlan

Quote from: nigel_c on February 29, 2016, 02:24:11 pm
Or you could make it yourself.


I've looked into it previously here: http://www.nationalhomebrewclub.ie/forum/index.php/topic,9330.0.html

The information seems to be that is that making your own invert syrup/sugar does not give the same flavour properties as a brewer's sugar or candi sugar.

Will_D

Remember: The Nationals are just round the corner - time to get brewing


gazz

Reading a book last night says to use golden syrup and molasses to make it

Will_D

Remember: The Nationals are just round the corner - time to get brewing