golden syrup as belgian candy sugar???

[Mr BR]

am i right in thinking that golden syrup is belgian candy sugar/syrup ie inverted sugar?, and would it be suitable to use in a kit brew muntons connoisseurs continental lager to be exact instead of the standard sugar , was thinking about doing this as the colour of the lager looks to be a golden colour anyway but was wondering if it would add anything taste wise instead of adding DME for body looking for a bit of info on the subject :hmm: :

 

[Vossy1]

If you don't want to make your own invert it's as close as you'll get, have a read through this topic :thumb:

 

[Mr BR]

thanks vossy, but still need to know if i can substitute all the sugar for syrup and will it give it body or would i need to add some DME for that

 

[Vossy1]

Plain old table sugar will just ferment out and add little or nothing to the body, and if anything it will give that 'home brew twang' that no one seems to like.
Invert sugar has a definite taste, IMO I'd also say it adds to the body due to this taste...you'll know what I mean when you sample a beer made with it.
As you're making muntons connoisseurs continental lager, I'd be tempted to use extra light spraymalt, invert will take you away from lager taste.

 

[Mr BR]

thanks vossy one more question is extra light spraymalt the same as dried malt extract thanks and do you just swap 1kg of ordinary sugar for 1 kg of dme or extra light spraymalt thanks :

 

[oldbloke]

Good old Tate&Lyle golden syrup is a sucrose/invert mix.

 

[Darcey]

Golden Syrup also contains water?! check the tin/bottle for how much and work out how much extra you need to make the kit up with equivalent sugar/DME

 

[Dunfie]

you need at add an extra 20% of DME to attain the same amount of fermentables as you would with white sugar.

So, if your recipe calls for 1kg of sugar then you can add 1.2kg of DME. It is roughly the same for Golden Syrup.