I'm making an English strong bitter and in researching these have found that many use invert sugar or Lyle's Golden Syrup (a UK product). I *think* the rational is that they tend to mash their beers pretty high to increase the impression of maltiness and the sugar helps dry out the beer and increase its drinkability.
In any case, I've found some youtube videos about making an invert sugar syrup but thought I would ask here if anyone makes their own invert sugar syrup, has experience with it, or thoughts about why the English include it in their recipes. I'm brewing this Saturday afternoon, for what its worth.
Here's the recipe I'm using:
10 gallons (serving half in a pin cask for a party, half for me in a keg or bottles)
OG 1.055
Bitterness 41 IBU
Color 10 SRM
Mash Temp 158F
Fermentables
14 lbs Maris Otter (Muntons)
2 lbs Kiln Amber Malt
1 lb Caramel 60L
1 lb Caramel 20 L
1 lb Dememera Sugar
1 lb Invert Sugar Syrup (syrup made with 1 lb of sugar)
Hops
2 oz Challenger (7%) @ 60 min
1 oz EKG (5%) @ 20 min
1 oz Challenger @15 min
1 oz EKG @ 10 min
1 oz Challenger @ 5 min
Irish Moss
Omega British Ale VIII
Ferment at 65F for 2 weeks, cold crash for a week (add finings if necessary), carb/condition in cask for two weeks, cold crash in cask for one week before tapping.
In any case, I've found some youtube videos about making an invert sugar syrup but thought I would ask here if anyone makes their own invert sugar syrup, has experience with it, or thoughts about why the English include it in their recipes. I'm brewing this Saturday afternoon, for what its worth.
Here's the recipe I'm using:
10 gallons (serving half in a pin cask for a party, half for me in a keg or bottles)
OG 1.055
Bitterness 41 IBU
Color 10 SRM
Mash Temp 158F
Fermentables
14 lbs Maris Otter (Muntons)
2 lbs Kiln Amber Malt
1 lb Caramel 60L
1 lb Caramel 20 L
1 lb Dememera Sugar
1 lb Invert Sugar Syrup (syrup made with 1 lb of sugar)
Hops
2 oz Challenger (7%) @ 60 min
1 oz EKG (5%) @ 20 min
1 oz Challenger @15 min
1 oz EKG @ 10 min
1 oz Challenger @ 5 min
Irish Moss
Omega British Ale VIII
Ferment at 65F for 2 weeks, cold crash for a week (add finings if necessary), carb/condition in cask for two weeks, cold crash in cask for one week before tapping.