DetailsWant to add sweetness to your beer without adding color? The Blonde Belgian Candi Syrup is light colored candi syrup, cooked briefly to achieve high fermentability and to partially invert sugar. Will not add any color to wort.
- SRM: 1
- 1.032 PPG.
Note: Ships in 1 lb. foil pouch.
- Details & Instructions
4.6 / 5.09 ReviewsKey ingredient in Trappist alesThis is a staple that you will be using if you make Trappist ales like I do. It's better quality than some of the cheap substitutes and lightens the body of the beer.December 19, 2013Dubbels and tripels should benefit from thisAdd it 10 minutes before flame out. The sugar adds alcohol and thins the beer out a little, making it lighter and more drinkable. It dissolves easily and is better than the hard sugar.October 26, 2013Boost Trappist ale alcohol levelThis is good stuff for brewing high gravity Trappist ales. Its dissolves easily and has no color or odor. It helps to thin what would otherwise be a thick beer.August 24, 2013Recommended for big Belgian beersI use this in my Belgian Tripels to up the alcohol. Its easy to dissolve and has no color. It lightens the body so its more drinkable.June 26, 2013Great for off the wall non-Belgian brewsI added this 15 minutes prior to FO to an English Pale Ale I was making. After 4 weeks, this sugary, caramelly character shines right through, AND this obviously helped boost the booze to insane levels. Great fermentable addition for a "home cooked" type sweetness.June 11, 2013Lightens the bodyThis makes a great addition to Belgian Ales. It adds no color while lightening the body. I's easier to use than candi sugar since it dissolves more easily. This tastes good, not like some cheap inverted sugar with acid.April 13, 2013I use it in Belgian-style dubbelsI had a recipe that called for one pound of this. I added the syrup at 5 minutes before flame out, and it was thoroughly dissolved at flameout. It add a nice sweetness that you can't get by just adding sugar because that will ferment.January 11, 2013ClarificationBased on the candisyrup.com website, Simplicity has no acid in it. They do state clearly that they do not use acids. Additionally, if you compare the flavor of Simplicity with an acid-based invert you're going to get something very different (the acid stove top stuff does not ferment as well and the flavor is always off). So anyway, just thought you should know the rest of the story. Try it yourself and see.July 2, 2012substituteI found out what this was after I bought it. It is just inverted sugar. which is just sugar and water cooked with acid to a certain temperature. Next time I will just make it myself and spend the amount of money on something else.March 21, 2012
- Customer Q&A