Thanks for that. The recipes I've found for making invert sugar for confectionary use call for white granulated sugar. Haven't found any that call for turbinado, but that may be more of a brewing-specific recipe for invert sugar. Since I'll be buying the sugar for this anyway it doesn't matter which is the better choice, just want to have a better idea which way to jump.But everything I've read concerning making invert syrup for British beers says to use turbinado (or demerara), so that's what I'm doing
Should I add the invert syrup at the start of the boil, or with 15 min left? Brewing tomorrow!
Please do. I'll be interested to learn how it turns out. Hope you have a great day!Thanks for the advice! I figured it was more mean for the end of the boil but wasn't sure. Gonna mill the grains and get the strike water going here soon. Will keep you guys updated!
That sounds great. And thanks for keeping this going. I'll be interested to learn your take on it when it's fully carbonated and bottle conditioned.The taste also definitely revealed the home made inver syrup. It's a big part of the flavor, and definitely something that helps remind me of the few English bitters I've had.
How much lactic do you typically use for a pound of invert? I have a little bottle of lactic that I use for mash/sparge additions to adjust mash pH.Cool, glad to hear it. Turbinado isn't expensive, it's just more expensive than refined, bleached sugar which boggles my mind. I want it to be cheaper than the malt I use so it makes some sense To make the invert sugar you'll need either liquid lactic acid or some citric acid (no just squeezing a lemon into it...though that might work) for canning. I had better luck tracking down citric acid, but you use less than the liquid lactic. If you go the citric acid amount let me know, I can let you know how much I used. You can just throw it into the boil too, but having done both making the invert is definitely different.
The flavor is usually described as blackcurrant to lemon, I'd lean more towards the blackcurrant end as what it adds to this beer (I did a couple batches without it, although I didn't do a side by side tasting). It adds a sort of berry fruit roundness to the flavor of the goldings and fuggles.Looks nice. I would like to try a brew with Bramling Cross sometime, just kind of hard for me to get a hold of. What would you describe the flavor as?
I made a porter that is just now carbing up enough to sample. I made it with Challenger/Bramling Cross/Fuggles. Wonderful stuff. Definitely a blackcurrant from the Bramling Cross. Just a hint and not at all overpowering. I like it and plan to keep a pack or two on hand for future brews.Looks nice. I would like to try a brew with Bramling Cross sometime, just kind of hard for me to get a hold of. What would you describe the flavor as?
^^^It's best in darker beers imo, I tried a single hop BX golden ale before and was not impressed
But it certainly adds something extra when used with other hops in porters/stouts/black ales etc
So my calibrated measurement is a teaspoon full in the bottom of a plastic communion cup and my sprectrophotometer is a pair of 64 year old eyes with bifocals. Sounds like good science to me! LOLI believe SRM is determined by measuring with sprectrophotometer through 1cm of solution. So depending on the thickness your poured to, you may be pretty close doing it that way.
LOL.I really need to try making me some invert sugar. I still haven't tried it. I figure I'll give it a whack here in the near future.
My usual technique is "this looks kinda reddish in this nonic pint, I'd call that 12 SRM", which is even more scientific
My wife and I have been looking into getting a pressure cooker. I figure spending a week of vacation making 10 lbs batches each of #1, #2, #3, and #4, and then canning them in 1lb jars, and I'd be set for a very long time. I figure they'll work for both English and Belgian beers, so why not, right? Or better yet, repeat the process, the first time with turbinado for the English beers, and the second time with beet sugar for the Belgian ones...LOL.
Making the stuff was a bit of a PITA but if the beer turns out good I'd sure be willing to make it again. Only thing is, I'd make a 6 lb. batch instead of 1 1/2. May as well use up an afternoon making a big batch as a little one.
A 1 1/2 lb bag of turbinado sugar yielded almost exactly 1 1/2 lbs of invert #2.
OK, so if your wife is good with that my son wants to know if she has a sister!I'm sure my wife will be okay with having 80 jars of various invert sugars in the house. I'm sure she will
Not so much using the pressure cooker to make it, but using the pressure cooker after it's already made to can it so that I can keep it around for a few years without worrying about spoilage.OK, so if your wife is good with that my son wants to know if she has a sister!
Never occurred to me to use a pressure cooker to make the stuff. How would that work?
Interesting outcome here. Unfortunately I haven't taken the time or effort to calculate my efficiency. I've just run it at 75% (nominal) and have turned out good beer. Probably should get around to addressing that.What's your efficiency? My guess is this is for fairly high efficiency. Almost 7 lbs of grain plus a lb of sugar, I'd be about where he is. Without running numbers I'd say a little under but not much.
Edit: I just ran the numbers. My system puts me at 1.051, and my brewhouse efficiency is about 80%.
This White Shield recipe is coming up with a level of IBU's similar to American IPA's and a bit hoppy for my tastes. So, since you are there and I am here, if you were to brew a classic ESB that you felt typified the best of English beers what recipe would you follow?I had White Shield last month. Hoppy and caramelly at the same time. The #2 invert might give it some colour and honey. Fairly refreshing but a tad heavy somehow. Lovely aroma.
I use BeerSmith. I tried using BrewTarget a while ago and kept getting results like that, figuring it was a configuration error and then not wanting to work it out.Interesting outcome here. Unfortunately I haven't taken the time or effort to calculate my efficiency. I've just run it at 75% (nominal) and have turned out good beer. Probably should get around to addressing that.
But with Brewtarget set at 80% efficiency this recipe still yields an OG of only 1.039. Perhaps the problem lies in Brewtarget. What are you using? Here are the rest of the numbers Brewtarget came up with and I'd be interested to know what differences you found:
Thanks for the numbers. The recipe calls for a mash in of 3.75 gal. @ 140F then gradual increase to 151F and hold for 1.5 hrs. Then top off with cold water to 5.5 gal. finished.I use BeerSmith. I tried using BrewTarget a while ago and kept getting results like that, figuring it was a configuration error and then not wanting to work it out.
Est Original Gravity: 1.051 SG
Est Final Gravity: 1.006 SG
Estimated Alcohol by Vol: 5.8 %
Bitterness: 75.0 IBUs
Est Color: 9.2 SRM
That's assuming 32 SRM for your #2 invert. That's also a default mash of 150. In reality I'd mash this higher.
This recipe calls for 2 oz. Fuggles and 1 oz. EKG for 90 min. Then a half ounce of EKG at flameout and steep for 15 min. Another 1/4 oz. dryhopped. The IBU's Beersmith is coming up with are up there with the latest American iterations of an IPA. My understanding was that English IPA's weren't anywhere near that bitter. Am I mistaken in this?I guess IBU for this one has dropped over the centuries. From the bottle I had I'd expect 45-50 IBU with very little late additions relative to the early ones. Don't they mention Challenger and Northdown? That gives away a recipe change in the 70s / 80s. If I was recreating a 1880s version I'd just use pale malt, invert and Goldings.
I'd thought the same, but reading some of Patinson's historical recipes has completely blown that idea out of my head. He admits the hopping isn't always available in historical versions so he's had to guess a lot of the time, but that based on traditional practice at the time, the IBUs could have been very very high historically.This recipe calls for 2 oz. Fuggles and 1 oz. EKG for 90 min. Then a half ounce of EKG at flameout and steep for 15 min. Another 1/4 oz. dryhopped. The IBU's Beersmith is coming up with are up there with the latest American iterations of an IPA. My understanding was that English IPA's weren't anywhere near that bitter. Am I mistaken in this?