Puddlethumper
Well-Known Member
Makes more sense. Sorry about the trivial reply on my part.
No worries.
Makes more sense. Sorry about the trivial reply on my part.
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!
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!
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.
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.
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?
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
I 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.
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
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.
I'm sure my wife will be okay with having 80 jars of various invert sugars in the house. I'm sure she will
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?
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%.
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.
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:
OG 1.039
FG 1.011
ABV 3.6%
IBU 54.0
SRM 5.5
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.
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.
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?
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