Extra Dark Belgian Candi Syrup - 1 lb.

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  • 1-pound pouch of Extra Dark Belgian Candi Syrup
1-pound pouch of Extra Dark Belgian Candi Syrup Nozzle view of the pouch

Extra Dark Belgian Candi Syrup - 1 lb.

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SKU 2220

PRICE AS CONFIGURED:

$10.99

Product Details

The 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.

Additional Information

SKU 2220

Customer Reviews

Based on 4 reviews
100%
(4)
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C
Customer
Good product, great packaging

While brewing a Belgia Quad I added this Candi Syrup toward the end of fermentation. I appreciate the rich, dark color that it added to the ale and enhanced malt flavor. The packaging makes it a cinch to use! The screw off lid punctures the foil seal. I just had to point and squeeze.To do it again I might let it sit in hot water for 10 minutes before an dunk in a sterilizing solution and adding to the fermenter. As it is thick, warming might help get every last drop.

D
David R.
Excellent for specific uses

I always add one lb of candi syrup to my imperial stout brews; the "winey" flavor doesn't overpower and contributes to a feeling that you're drinking something luxurious.

D
Dobson
Authentic for Dubbels

The 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.

C
Chris
Great for Gluten Free Brewing

I 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.

Customer Reviews

Based on 4 reviews
100%
(4)
0%
(0)
0%
(0)
0%
(0)
0%
(0)
C
Customer
Good product, great packaging

While brewing a Belgia Quad I added this Candi Syrup toward the end of fermentation. I appreciate the rich, dark color that it added to the ale and enhanced malt flavor. The packaging makes it a cinch to use! The screw off lid punctures the foil seal. I just had to point and squeeze.To do it again I might let it sit in hot water for 10 minutes before an dunk in a sterilizing solution and adding to the fermenter. As it is thick, warming might help get every last drop.

D
David R.
Excellent for specific uses

I always add one lb of candi syrup to my imperial stout brews; the "winey" flavor doesn't overpower and contributes to a feeling that you're drinking something luxurious.

D
Dobson
Authentic for Dubbels

The 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.

C
Chris
Great for Gluten Free Brewing

I 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.