The Great Bottle Opener Giveaway

Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > Invert sugar.

Reply
 
LinkBack Thread Tools
Old 09-25-2007, 08:07 PM   #1
Orfy
For the love of beer!
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
Orfy's Avatar
Recipes 
 
Join Date: Sep 2005
Location: Cheshire, England
Posts: 11,853
Liked 68 Times on 52 Posts
Likes Given: 30

Default Invert sugar.

Okay, so here is the deal.

I brew with recipes. (Engilsh ales) that use invert sugar in the form of tate and lyle golden syrup.

Why???? because the recipe says. (They are award winners so I'm not arguing)

It's used in English Ales and Belgians and the most that is said about it is that it is that it is used as an adjunct to raise abv and adds flavour.

As for what it is.....It is to do with the molecular structure being partially inverted with acid (I think)

I suggest that we use this thread to collectively pool knowledge and then add it to the wiki.

Any one fancy reading this and reporting back?
http://www.ensymm.com/pdf/ensymmProj...production.pdf



here's a start.

Orfy is offline
 
Reply With Quote Quick reply to this message
Old 09-25-2007, 09:15 PM   #2
Funkenjaeger
Feedback Score: 0 reviews
 
Funkenjaeger's Avatar
Recipes 
 
Join Date: May 2007
Location: Nashua, NH
Posts: 1,637
Liked 8 Times on 7 Posts

Default

http://en.wikipedia.org/wiki/Invert_sugar
Quote:
Inverted sugar syrup is sucrose-based syrup treated with the glycoside hydrolase enzyme invertase or an acid, which splits each sucrose molecule into one glucose and one fructose molecule.
It seems that if you do it with just some citric acid, heating it on the stove, you end up with partially inverted sugar (ie - part sucrose, part glucose+fructose), but not sure what percentage gets inverted. They say golden syrup is around 44% sucrose and 56% invert, but no mention of whether you can reach those kind of percentages with the simple citric acid+heat method.


From the PDF you linked, they say that 100g of invertase will fully convert 100kg sucrose syrup (adjusted to pH 4.5 with citric acid) in 12 hours at 50 degrees C. If you deactivated the enzyme after conversion (by boiling, I would assume - much like boiling deactivates the enzymes active during the mashing process when brewing) you should be able to then add plain sugar (sucrose) back into it in the right proportions to reach the percentages listed above for golden syrup. Of course, if you wanted it to be golden, you might have to go through a heating process to caramelize it to the right point. If you can actually buy invertase in small quantities (as you'd only need 1g per kg of sugar), it shouldn't be terribly hard to do, though it'd be nice if it didn't take 12 hours. They say that if you cut the amount of invertase in half, the time doubles, suggesting it's a semi-linear relation - in which case you could theoretically use quite a bit more enzyme and speed things up accordingly.
__________________

Last edited by Funkenjaeger; 09-25-2007 at 09:28 PM.
Funkenjaeger is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Invert Sugar and Candy Sugar Janx General Techniques 57 09-03-2013 10:57 AM
Invert Sugar MerryMonk General Beer Discussion 8 03-28-2011 06:18 AM
Invert Sugar ???? finchlake Beginners Beer Brewing Forum 3 05-22-2007 02:19 AM
Invert Sugar. Orfy Recipes/Ingredients 3 02-08-2007 09:05 PM
Invert sugar... Sir Humpsalot General Techniques 6 02-06-2007 03:40 PM