In another thread, there was a post about a Ron Pattinson recipe (https://www.homebrewersassociation.org/forum/index.php?topic=31727.0
) and that recipe used invert sugar. I contacted Ron and he was kind enough to reply with these directions.
No. 1 invert is a specific type of sugar used in brewing. It's very different to table sugar.
This is how to make it youirself at home:
Making invert sugar
As brewers’ invert sugars aren’t easily available, making them yourself is probably the best option. It doesn’t take a huge amount of ingredients or equipment. You’ll need:
• cane sugar (not table sugar)
• citric acid
• a candy thermometer
• a saucepan
This is what you do:
• For each pound (455 g) of sugar you use, bring 1 pint (473 ml) of water to the boil.
• Switch off the heat and add the sugar slowly, dissolving it.
• Add 1/4 teaspoon (1 g) of citric acid per pound of sugar.
• Turn on the heat again (not too high) and set the alarm on the candy thermometer to 230ºF (110ºC).
• Stir frequently while it starts to simmer.
• When the temperature hits 230ºF (110, reset the alarm for 240ºF (115.6ºC).
• Heat slowly (the slower the better) until the temperature gets to 240ºF (115.6ºC).
• Lower the heat to keep at 240ºF–250ºF (115.6ºC –121.1ºC).
• For No. 1 maintain at heat for 20–30 minutes.
• For No. 2 maintain at heat for 90–120 minutes.
• For No. 3 maintain at heat for 150–210 minutes.
• For No. 4 maintain at heat for 240–300 minutes.
The colors you’re aiming for are:
• No. 1, 12-16 SRM
• No. 2, 30-35 SRM
• No. 3, 60-70 SRM
• No. 4, 275-325 SRM
Thank you, Ron!