Fermentable
Belgian Candi Syrup D-240 — Generic
Generic
Representative The maker publishes no figures for this product, so these are class-typical values instead.
- Maker
- Generic
- Origin
- Belgium
- Type
- sugar
- Malt class
- non-buffering
- Color
- 240.0 °L (634.8 EBC)
- Extract, fine-grind dry basis
- 100.0 %
- Moisture
- 27.0 %
- Diastatic power
- 0 °Lintner
- Suggested max
- 20 % of grist
- Needs mashing
- No — can be steeped
Description
The darkest candi syrup made, a third darker again than D-180: dark raisin, prune, date and roasted caramel, with enough color that two or three percent of the grist shows in the glass. Still fully fermentable despite the intensity, so it deepens a quadrupel or a Belgian dark strong without leaving sweetness behind. About a quarter water, so near 34 points per pound.