Fermentable
Belgian Candi Syrup D-45 — 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
- 45.0 °L (118.0 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
Sugar syrup cooked until Maillard reactions give it an amber color and a caramel, light-toffee flavor. About a quarter water, so it yields near 34 points per pound; the usual choice for adding depth to a dubbel or Belgian pale without heaviness.