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Dark Belgian Candi Syrup (D-90) - 1 lb.
AJ57

Dark Belgian Candi Syrup (D-90) - 1 lb.

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Description

D-90 candi syrup adds flavors of subtle chocolate, toffee, and toasted bread flavors to your Belgian Brown Ales.

One pound of D-90 will add an estimate SRM of 15L to 6 Gallons of wort.

SRM Color: 90 Lovibond
 

PPG: 1.032

California Recipients: See Proposition 65 Information
 
Item # AJ57
Shipping Eligible for Free Shipping Program
Availability California - In Stock
Pennsylvania - In Stock
Weight 1LBS
Community Q&A

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Awesome product...used before in a dubbell
Glenn Peters on Mar 19, 2019
getting other item
Tom B on Dec 27, 2018
Awesome product...used before in a dubbell
Glenn Peters on Mar 19, 2019
Ingredient for a gluten free beer recipe
Stephan E on Feb 11, 2019
getting other item
Tom B on Dec 27, 2018
For a Belgian-style dark strong.
Mark Stuart H on Dec 24, 2018
augmenting a split batch with syrup
Alex B on Aug 24, 2018
upping my OG on a stout
Kevin D on Aug 2, 2018
Belgian quad beer
Jason N on Jun 26, 2018
a must for a Quad
Kenton C on Apr 20, 2018
For making Trappist-style tripel
Kenneth S on Mar 21, 2018
Absolute must for good Belgian Dark Strong flavor. Candi sugar won't do.
Asher Lucas on Feb 28, 2018
Ingredient for a gluten free beer recipe
Stephan E on Feb 11, 2019
For a Belgian-style dark strong.
Mark Stuart H on Dec 24, 2018
Reviews

4.4 / 5.0
5 Reviews
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Yeah
If you don't know, this is great stuff for dubbel. And, most needed.
October 4, 2019
Purchased
1 year ago
Used for a Belgian Dubbel, which came out great, regular sugar or brown sugar is just not the same and wont leave the same profile as the syrup does.You can substitute sucrose for the light or table sugar on an IPA or a Belgian single with good results, but if you want to make a Belgian Dubbel or Dark Strong get the good stuff..This is it.
June 4, 2019
Purchased
11 months ago
It's syrup
Bought this to help raise the OG of my imperial stout. It worked. added about 0.10
August 15, 2018
Purchased
1 year ago
Great product and easy to use
Every year, one of the craft breweries in our city hosts a Meet the Brewers event. This year I had the opportunity to go and meet virtually every professional brewer in the city. One of them brought a Belgian Quad to the event that was excellent. I spent time talking with him about brewing, because he'd spent much of his career training on Belgian brewing techniques.

One of the pieces of advice he shared was that, given the choice of adjuncts to use in a Belgian beer, use Candi Syrup instead of the rocks of Candi Sugar. Before that advice, I'd used both and was disappointed with the beers that used the rocks - but didn't know why. The syrup does seem to impart more flavor, and it's much easier to add to a wort than the rocks.

If you want a little extra flavor kick in a Belgian brew, you can actually use this as your priming sugar when you bottle. Doing that took a mediocre Dubbel I'd made and turned it into a decent one. If I'd used this at the end of the boil, I suspect it would have been great.
October 11, 2015
easy to use
no mess, no complaints
May 1, 2014