DetailsThe darkest and richest Belgian candi syrup with an SRM of 180, it has no competitors for flavor, color or smooth fermentability. Notes of fresh ground coffee, wild cherry, dark stone fruit, caramel, with a hint of dark-toasted bread. An exceedingly superior syrup for dark, high gravity Belgian Ales, especially Westvleteren and Rochefort clones.
Contents: Beet sugar, date sugar, water
Specificaitons: SRM - 180, PPG - 1.032
Note: Ships in 1 lb. foil pouch.
- Details & Instructions
5.0 / 5.02 ReviewsAuthentic for DubbelsThe Candi sugar adds darkness and alcohol without affecting the taste like table sugar does. I let the beer ferment for 5 days, add the sugar, and wait another 5 days. Then I move it to a carboy to age.March 3, 2014Great for Gluten Free BrewingI love D180 for Gluten Free brewing. It contributes both flavor and color that are really hard find because GF brewers don't have all the malts that barley brewers do. Your first few days of primary with this are going to stink of sugar beets pretty bad, but it all ferments out and I've not had any beet flavor or aroma in my final product yet.November 1, 2012
- Customer Q&A