Re: Belgian Moist Blond Sugar
Or you can just make it yourself. Here is a presentation I did for my homebrew club last night:
Definition: Invert sugar is created by combining a sugar syrup with a small amount of acid (such as cream of tartar or lemon juice) and heating. This inverts, or breaks down, the sucrose into its two components, glucose and fructose, thereby reducing the size of the sugar crystals. Because of its fine crystal structure, invert sugar produces a smoother product and is used in making candies such as fondant and some syrups.
Because the sugar molecules have already been broken down into their simpler components the yeast does not need to secrete any invertase to metabolize them. Thus, there are no cidery flavors associated with fermentation as with regular sugar.
The shelf life of home-made invert sugar is approximately three weeks, after which crystallization can occur.
Forms: Lyles Golden Syrup, Honey, Belgian Candy Sugar
Uses In Brewing: Basically any beer where increased alcohol is desired without additional body.
The more it is caramelized (boiled), the more flavor the sugar will add. Invert sugar is commonly used in the following beer styles:
Belgian Strong Dark
English Strong Ale
Gravity 38 ppg, Fermentability 100%
Commonly used in quantities up to 20% of total fermentables.
Recipe for 2 pounds:
Bring 1 cup of water to boil over high heat. Add 2 pounds of sugar (cane or beet) and 1 tsp acid (tartaric, phosphoric, lemon juice) and stir to dissolve sugar. When the liquid approaches boiling again turn heat down and watch closely. It can boil over easily. Once the boil has been stabilized, turn the heat down to simmer and let the liquid simmer until the desired color has been reached.
Let cool (it retains a lot of heat) and add to the wort boil in the last 30 minutes or store in jars until ready to use.
Be very careful when adding hot syrup to the wort. Let it cool at least 15 minutes before doing so. Failure to do this can result in violent eruptions from the boil.