Northern_Brewer
British - apparently some US company stole my name
Does anyone know if the various Candi Syrup Inc. syrups (D-45, D-90, D180) are merely various darkness levels of invert sugar? I.E., can homemade invert sugar #2, #3, and #4 be successfully substituted in their place?
The obvious difference between British invert and Belgian candi is that the former uses unprocessed cane sugar, and the latter beet sugar. So they're not direct equivalents even if they are sort of similar.
1) Maris Otter or Golden Promise plus just enough D-240 to achieve a final color of SRM 21-22 for the worlds most simple Scotch Wee Heavy recipe (along the lines of McEwan's). Shoot for OG = 1.086, and 20-22 IBU's (with only a 60 minute hop addition of Magnum).
You say McEwan's in this country and most people will think of their (4.5%) Export. I assume you're referring to Champion? But you can't talk about Wee Heavies without Fowler's Twelve Guinea Ale (which originally had an FG of 1.068 (!), and its spiritual successor Bellhaven Wee Heavy. We talked about it a bit in this thread, as ever Ron Pattinson is your go-to on this stuff - at the very least you want to bump up the IBU to 26 or so.