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The Brewing Forum • View topic - Invert Sugar

Invert Sugar

Sugars, finings and anything else

Re: Invert Sugar

Postby jkp » Mon Jun 16, 2014 07:38

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Re: Invert Sugar

Postby serum » Mon Jun 30, 2014 15:49


FV - Blond Biere de Garde
Bottled: Altbier, XX Bitter
Planned: Amber Saison, Spelt Saison
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Re: Odp: Invert Sugar

Postby Graham_W » Fri Dec 19, 2014 16:06


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Re: Invert Sugar

Postby Good Ed » Sat Dec 20, 2014 02:08

Very interesting. What I have gained from making my own Invert Sugar is an understanding of what it brings to a beer. The very fact of boiling sugar, and I'm talking about unrefined sugar, creates flavours, that depending on how long you boil the sugar (at 240F) give a depth of flavour and colour that is different to using grain. My understanding is that historically it was used for this very same reason.

Here's to the man who drinks strong ale,
and goes to bed quite mellow.
Lives as he ought to live,
and dies a jolly good fellow.
- Old English folk song
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Re: Invert Sugar

Postby Bad 'Ed » Sun Dec 21, 2014 09:30

Why were the gvt so paranoid about sugar? Was it just because of the obvious link to abv?

Great post btw GW.

----------------------------
Edited for typo.

Last edited by Bad 'Ed on Sun Dec 21, 2014 17:09, edited 1 time in total.

Never enough time....
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Re: Invert Sugar

Postby Good Ed » Sun Dec 21, 2014 12:54

I forgot to post my results for No.3 that I did sometime back. I used it in a historical 1955 Whitbread Double Brown (from Ron P) which had 19%, together with pale malt and just 50g of pale chocolate malt. The beer turned out well with caramel and roasty flavours from the sugar, also with a hint of sweetness which went well with the fruity flavours from the hops.

Used a darker Demerara sugar, which was not as nice to work with as the golden granulated used for No.1 as it was constantly foaming and it took me a little while to get a steady simmer at 240F. I was able to get a better boil going towards the end but had to stir constantly to avoid boil over. Boiled 3 1/4 hours, and while it looks dark, it's probably between No.2 and No.3




Here's to the man who drinks strong ale,
and goes to bed quite mellow.
Lives as he ought to live,
and dies a jolly good fellow.
- Old English folk song
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Re: Invert Sugar

Postby Graham_W » Sun Dec 21, 2014 13:26


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Re: Invert Sugar

Postby oldbloke » Sun Dec 21, 2014 13:35

Re the couple of q's about a well-known golden syrup, ISTR that stuff is a sucrose/invert mix. If you want straight invert you buy or make it.
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Re: Invert Sugar

Postby Good Ed » Sun Mar 06, 2016 11:48

With the recent post on candi sugar, I thought I'd update this post.

So just a recap; brewing sugars have historically been used in the past by the British brewing industry and continue to be used today, and this is in the form of invert sugar made from un refined cane sugar. Belgian brewers started using candi sugar to boost the ABV without adding extra body, and this is in the form of inverted beet sugar (most commonly).

Anyway I have been following the advice by Kristen England , by using 1kg of Billingtons Golden Granulated and boiling at 240F for various times with 1/2 tsp citric acid. The picture below shows the sugars, #1 boiled for 30min, #2 105min and #3 195min. The sugar was then kept as a syrup by topping up with water to 1L (you can see the result of this in the SG figures below.

My observations were that even boiling #3 for nearly twice as long as #2 I didn't get a much darker sugar, also that the taste of all 3 were fairly similar, this being a nice caramel flavour.

So I sent the samples for testing, and you can see the results below. You can see the % of invert sugar, and the difference between this and the total sugars represents the "other stuff" in the unrefined cane sugar, the rest is water as I have diluted to a syrup. You will also see the colour measurement, which is in EBC, and you can see these are below what you would want from the conventional 1, 2 & 3.




Here's to the man who drinks strong ale,
and goes to bed quite mellow.
Lives as he ought to live,
and dies a jolly good fellow.
- Old English folk song
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Re: Invert Sugar

Postby Good Ed » Sun Mar 06, 2016 11:57

So what to do about it. Well invert sugar is available commercially from Ragus, the only thing is you have to order 25kg, but a couple of lads on here have been using it.

Also Graham's advise further up is very good by using the Billingtons Dark Muscovado sugar.

My plan is to still make the #1 invert by using the Golden Granulated boiled for 30 min, (you actually can invert sugar by not using such a high temperature), and adding molasses using the method from Kristen's blog. I'll be using Meridian organic blackstrap molasses, which you can get in health food shops. I'll update the next time I brew with it.

Here's to the man who drinks strong ale,
and goes to bed quite mellow.
Lives as he ought to live,
and dies a jolly good fellow.
- Old English folk song
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Re: Invert Sugar

Postby 5hats » Sun Mar 06, 2016 17:39

My effort is here: viewtopic.php?f=5&t=9889
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