Question about Dark Milds

[terrapinj]

is there a big difference between invert sugar and brewers caramel?

is the caramel more of a concentration used mostly for coloring? or is that just a product being offered to attempt to modify the color?

 

[jfr1111]

is there a big difference between invert sugar and brewers caramel?

is the caramel more of a concentration used mostly for coloring? or is that just a product being offered to attempt to modify the color?

From my litimed understanding, the brewer's caramel (the brupaks sells, for example) is only used for coloration, while invert sugar can impart both flavour and coloration, provided it is dark enough.

 

[bierhaus15]

is there a big difference between invert sugar and brewers caramel?

Two completely different things. Invert Syrup is primarily for flavor and as you guessed, brewers caramel for color. Lots of old recipes will use the caramel to adjust for color, more so than any addition of black malt/roasted barley.

I've used it a bit and had fine results, though only in Ron's historical recipes.

 

[terrapinj]

anyone used the recipe here for maillard syrup in a mild?
https://www.homebrewtalk.com/f12/20-lb-sugar-jar-yeast-nutrient-114837/

was thinking of using the deep amber (290°F) syrup for some added color and flavor but not sure if it will dry the beer out too much, even if mashed around 158°

 

[bierhaus15]

Yes. I started out making/using that stuff for a lot of my beers though quickly came to the conclusion that it doesn't belong in English styles. It dries the beer out too much and gives the wrong flavor - more of a winey, fruity, tart character than caramel.

Making invert syrup is just as easy as the maillard stuff (takes a bit longer) and the difference between them is a world apart.

 

[terrapinj]

Yes. I started out making/using that stuff for a lot of my beers though quickly came to the conclusion that it doesn't belong in English styles. It dries the beer out too much and gives the wrong flavor - more of a winey, fruity, tart character than caramel.

Making invert syrup is just as easy as the maillard stuff (takes a bit longer) and the difference between them is a world apart.

excellent, exactly what I wanted to hear before using it. I saw most in the thread used the syrup in belgians.

before finding that thread I was going to use this process:
http://www.unholymess.com/blog/beer-brewing-info/making-brewers-invert

 

[terrapinj]

finally brewing a mild today - currently sach rest at 158°

Estimated OG: 1.041 SG
Estimated Color: 17.5 SRM
Estimated IBU: 19.7 IBUs

6 lbs 10.1 oz Mild Malt (4.0 SRM) 79.1 %
1 lbs 1.0 oz British Crystal Malt (55.0 SRM) 12.6 %
3.0 oz Chocolate Malt (500.0 SRM) 2.3 %
8.0 oz Invert Syrup #2 (40.0 SRM) 6.0 % (15min left in boil)

0.50 oz Goldings, East Kent [5.40 %] 11.1 IBUs 60min
0.50 oz Goldings, East Kent [5.40 %] 8.6 IBUs 30min

1L starter Whitbread Ale (Wyeast Labs #1099)

 

[JKaranka]

terrapinj, that looks like a sound recipe, how did it come out?

 

[terrapinj]

terrapinj, that looks like a sound recipe, how did it come out?

it was good but I'd def use a different yeast next time, that was all the LHBS had at the time that was english - it wasn't bad but definitely could have benefited from more yeast character

 

[Doog_Si_Reeb]

I've made a mild several times with WY1968 and really like the way it comes out.