Priming with golden syrup.

I'm looking at batch priming my English ale tomorrow with golden syrup instead of sugar. I was wondering if anyone has any experience with this? Would I just use gram for gram ?

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According to John Palmer's How to Brew, Lyle's Golden Syrup (that's a name brand but I assume it's the same or close to what you've got) is 82% sugar solids, whereas corn sugar is 92% ... but both are 100% fermentable.

In other words, the golden syrup has less sugar, gram for gram, so you'll need more.

So to calculate the amount of golden syrup you'd use the following equation:

<Weight of Corn Sugar you'd normally use> x .92 = <Weight of Golden Syrup> x .82

Or, to simplify:

Weight of Golden Syrup = <Weight of Corn Sugar> x .92 / .82

If you would have used 100g of corn sugar, you would use 112.2g of the golden syrup.

 

Thanks for that. Thats a great help.

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