Author Topic: Invert sugar substitute  (Read 626 times)

Offline denny

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Re: Invert sugar substitute
« Reply #15 on: May 27, 2021, 03:03:53 PM »
It calls for Invert #1

I'm thinking LIGHT Belgian rock Candi would also do the trick

Nope, not even in the ballpark.
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Offline hopfenundmalz

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Re: Invert sugar substitute
« Reply #16 on: May 27, 2021, 06:00:39 PM »
Get Demerara, Turbinado, or Sugar in the Raw. Those are all very similar if not the same.

Invert sugar #1 would start with one of those, resolved into a little water and a pinch of acid, brought to 240 F, held at 240F for 20 minutes. This will give a golden colored syrup, with a rich flavor. #2 and #3 are cooked longer to develope more flavor and color.

https://www.homebrewersassociation.org/beer-food/invert-syrups-making-simple-sugars-complex-beers/

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Offline Joe Sr.

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Re: Invert sugar substitute
« Reply #17 on: May 28, 2021, 04:06:27 AM »
Lyle's Golden Syrup can be found in the baking sections of some stores. If you have a British expat community it might be in the British section.

Golden Syrup is partially inverted. It does have a nice flavor. It is closest to Invert #1.

What does the recipe call for? 1,2, or 3.

I’ve used Lyles several times and don’t care for it. Maybe it’s my recipe? I should do a split batch with different sugars to confirm, but definitely have not cared for the ones with Lyles.
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Offline majorvices

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Re: Invert sugar substitute
« Reply #18 on: May 28, 2021, 04:35:01 AM »
Get Demerara, Turbinado, or Sugar in the Raw. Those are all very similar if not the same.

Invert sugar #1 would start with one of those, resolved into a little water and a pinch of acid, brought to 240 F, held at 240F for 20 minutes. This will give a golden colored syrup, with a rich flavor. #2 and #3 are cooked longer to develope more flavor and color.

https://www.homebrewersassociation.org/beer-food/invert-syrups-making-simple-sugars-complex-beers/

+1 -- and super easy to make. Dejavu  ;)

Offline BrewBama

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Re: Invert sugar substitute
« Reply #19 on: May 28, 2021, 11:51:10 AM »
Lyle's Golden Syrup can be found in the baking sections of some stores. If you have a British expat community it might be in the British section.

Golden Syrup is partially inverted. It does have a nice flavor. It is closest to Invert #1.

What does the recipe call for? 1,2, or 3.

I’ve used Lyles several times and don’t care for it. Maybe it’s my recipe? I should do a split batch with different sugars to confirm, but definitely have not cared for the ones with Lyles.
I used Lyle’s a while back and recall the same... I didn’t like it.



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Offline tommymorris

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Re: Invert sugar substitute
« Reply #20 on: May 28, 2021, 12:57:18 PM »
Get Demerara, Turbinado, or Sugar in the Raw. Those are all very similar if not the same.

Invert sugar #1 would start with one of those, resolved into a little water and a pinch of acid, brought to 240 F, held at 240F for 20 minutes. This will give a golden colored syrup, with a rich flavor. #2 and #3 are cooked longer to develope more flavor and color.

https://www.homebrewersassociation.org/beer-food/invert-syrups-making-simple-sugars-complex-beers/

+1 -- and super easy to make. Dejavu  ;)
I also found making invert easy. It’s like standing by the stove and stirring anything else.

I also enjoyed that I made my own invert. It was another part of the beer making process to learn about.

Offline majorvices

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Re: Invert sugar substitute
« Reply #21 on: May 28, 2021, 01:27:16 PM »
Get Demerara, Turbinado, or Sugar in the Raw. Those are all very similar if not the same.

Invert sugar #1 would start with one of those, resolved into a little water and a pinch of acid, brought to 240 F, held at 240F for 20 minutes. This will give a golden colored syrup, with a rich flavor. #2 and #3 are cooked longer to develope more flavor and color.

https://www.homebrewersassociation.org/beer-food/invert-syrups-making-simple-sugars-complex-beers/

+1 -- and super easy to make. Dejavu  ;)
I also found making invert easy. It’s like standing by the stove and stirring anything else.

I also enjoyed that I made my own invert. It was another part of the beer making process to learn about.

I hadn't made it in years and I read BrewBama's write up on it and the thread that followed and made it recently. Now I just keep a jar of it on hand at all times.

Offline hopfenundmalz

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Re: Invert sugar substitute
« Reply #22 on: May 28, 2021, 02:38:23 PM »
So did the Lyle's give a butterscotch flavor or similar that you didn't like?
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Offline Kevin

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Re: Invert sugar substitute
« Reply #23 on: May 28, 2021, 02:52:12 PM »
Get Demerara, Turbinado, or Sugar in the Raw. Those are all very similar if not the same.

Invert sugar #1 would start with one of those, resolved into a little water and a pinch of acid, brought to 240 F, held at 240F for 20 minutes. This will give a golden colored syrup, with a rich flavor. #2 and #3 are cooked longer to develope more flavor and color.

https://www.homebrewersassociation.org/beer-food/invert-syrups-making-simple-sugars-complex-beers/

+1 -- and super easy to make. Dejavu  ;)
I also found making invert easy. It’s like standing by the stove and stirring anything else.

I also enjoyed that I made my own invert. It was another part of the beer making process to learn about.

I hadn't made it in years and I read BrewBama's write up on it and the thread that followed and made it recently. Now I just keep a jar of it on hand at all times.

+1 It takes just as long to make several pounds as it does to make just one. I usually make 3 or more pounds at a time and split it up into one pound packages... a one pint canning jar is just right... and stash them in the pantry until needed.
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Offline Silver_Is_Money

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Re: Invert sugar substitute
« Reply #24 on: May 28, 2021, 03:20:32 PM »
Get Demerara, Turbinado, or Sugar in the Raw. Those are all very similar if not the same.

I generally agree that Turbinado and Sugar In The Raw (a brand name) are likely quite close to the same, but I believe Demerara to be a bit deeper in flavor and also a bit darker in color than the other two.

Offline hopfenundmalz

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Re: Invert sugar substitute
« Reply #25 on: May 28, 2021, 03:34:26 PM »
Get Demerara, Turbinado, or Sugar in the Raw. Those are all very similar if not the same.

I generally agree that Turbinado and Sugar In The Raw (a brand name) are likely quite close to the same, but I believe Demerara to be a bit deeper in flavor and also a bit darker in color than the other two.
Muscavado sugar has more flavor than any i manyioned. I used it once and liked it.
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Offline fredthecat

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Re: Invert sugar substitute
« Reply #26 on: May 28, 2021, 03:39:19 PM »
i used 1lb of turbinado in a strong ale recently. i like the taste a lot, what i believe i perceive from it is a very light molasses note along with the strength of the extra alcohol. it may be coloured brownish, but the contribution was very close to a pound of table sugar imho

Offline majorvices

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Re: Invert sugar substitute
« Reply #27 on: May 29, 2021, 01:01:24 PM »
Get Demerara, Turbinado, or Sugar in the Raw. Those are all very similar if not the same.

I generally agree that Turbinado and Sugar In The Raw (a brand name) are likely quite close to the same, but I believe Demerara to be a bit deeper in flavor and also a bit darker in color than the other two.
Muscavado sugar has more flavor than any i manyioned. I used it once and liked it.

I have a pound of that. Been waiting for something to use it on.