Fullers Imperial IPA - Fullers book

[EalingDrop]

Someone from Fullers posted this and I'd like to give it a go.

Does anyone know what 'Ragus No.3' ? I'd leave it out, but there's a fair amount of it in the grain bill.

Interesting to see pepper being used, but from the reading the wort makers comments (@FullersHenry twitter feed), it sounded like a one off.

 

[Edd Mather 6]

Hi , Ragus No 3 is a variety of Invert Sugar , though it's a block rather than a syrup

 

[earle]

Invert sugar

http://www.beersmith.com/forum/index.php?topic=12037.0

https://www.ragus.co.uk/learning-zone/#customised-formulations
https://www.ragus.co.uk/learning-zone/#customised-formulations

 

[EalingDrop]

Thanks gents.

It lead me to this:
Brewer’s Sugar No.3: This can be produced as a fully inverted (glucose-fructose mixture) syrup or seeded into a crystalline block. It’s is 95% readily fermentable, with a dark brown colour (120-140 EBC) and rich flavour. It’s used in mild ale, stouts and porters.

Looks like I need to dig my notes out for making Belgium Candy (?)

I guess from the high mash temp (68c) it needed some drying out to balance the sweetness.