Originally Posted by John_Trappist
I'm going to brew a 5 gallon batch of Boddington's bitter and am wondering about invert sugar. I can't get my hands on Lyle's Golden Syrup, but my reading seems to indicate that invert sugar is actually standard table sugar. Is this true?
I'm wondering if I can simply use table sugar instead of Lyle's Golden Syrup. One recipe I have said to use brown sugar and I'm not sure about that either.
The really nice characteristic of Boddington's is the creamy consistency and I hope to achieve that in my home brew batch.
Thank you in advance for your responses.
If you haven't already done so, check Whole Foods - Lyle's is there. I was making a Trippel clone that called for it (before I knew what it was) and my LHBS guy recommended replacing it with pancake syrup if I couldn't find it (not maple syrup, like Aunt Jamimah). Once I figured out what it was, I tried the Whole Foods and found it. It's on an Ethnic Food aisle, with the "English" foods. I thought it was funny.
If you haven't seen this, check out this post:http://www.homebrewtalk.com/showthread.php?t=39732