This is where I'm up to ("Stage 1" done - the "formulations" of different sugars). The next "stage" will be comparing beer made with the Ragus stuff with my emulations, and that'll take at least a month. And depending on the outcome, test the real worth of "inverting" the sugar (don't want to do it if no need). For those that can't wait ...
This spreadsheet is a record of what I've been doing. Each formulation provides 10g of sugar to be made up to 100ml with water for the comparisons. Multiple by ten to get percentage (i.e. No.1 is 88% "filler" - Billington's Golden Caster Sugar or White Granulated as you prefer - PLUS 12% Billington's Light Muscovado - I used Billington's sugars for all my trials). I envisaged using #1, #2, #3b and #4b for the four Invert Sugars.
The initial trials ("Take 1") are hidden for simplicity. There was a bit of shuffling about on #1, #2 and #3 to fit the "proportions", but that also means #1 in the photo posted a couple back (Post number #51) are much more closely matched colour-wise.
#1, #2 and #3 weren't compared for flavour with Ragus samples because very little had changed from the earlier comparisons. And there was no #4 Ragus sample! #4a had #3b's colour sugar multiplied by five and used as a reference for #4: The result was way too dark to compare, so all #4 sugar quantities were slashed in two (not the quantities given in the graph) so giving 5% solutions. The flavour differences between #4a and #4b were virtually indistinguishable but #4b also had less flavour contributed (about 2/3 the coloured sugar), so ... take your pick! #4c was radically different: Murky, blackstrap molasses is obviously mucky stuff, and flavours could be described as more "floral". I can't advise yet on using blackstrap for #4 ... take your pick (again)!
Here's the #4 samples I've been playing with (
5% dilutions). Meridian's Blackstrap, Billington's Dark Muscovado (reference sample) and Billington's Molasses Sugar:
[EDIT: I was mixing up my 3s, 4s, As and Bs. You've got to watch me like a hawk! Or just accept the garbage I can put out. Anyway, I've been corrected by my severest critic (me!) so all should be right now.]
Proportional quantities (which should fit the "Beer-Lambeth Law") work very well for Invert Sugars. Which is what I can expect as "Morey's formular" and all its controversy was never designed to predict colours generated
away from the mash tun. For example, I can design a fantasy brew in "Beersmith", playing only with the coloured sugars in
the boiler and the finished beer colour changes linearly, not in a non-linear fashion like from "Morey's formular" used elsewhere in the program. See; (tap, tap, tap) and ... err ...