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Brewmaster Amber Belgian Candi Syrup 1 lb bottle for brewing Belgian-style beer

Brewmaster Belgian Candi Syrup - Amber | 1 lb

by Brewmaster
$9.99 - $9.99
$9.99
$9.99 - $9.99
$9.99

Brewmaster Belgian Candi Syrup - Amber | 1 lb

Brewmaster Belgian Candi Syrup Amber is a highly fermentable brewing syrup for Belgian-style beer, farmhouse ales, and strong specialty beers. It helps raise original gravity while keeping the finish drier and more drinkable than an all-malt gravity boost, with flavor intensity matched to the syrup color.

The Amber syrup is best used when you want adding warm caramelized sugar character and aroma to amber or medium-colored Belgian-style recipes. Add it late in the boil for easy sanitation and full dissolution, or add it during active fermentation for very high-gravity beers when you want to reduce kettle density and support yeast performance.

Color and D-Style Search Reference

Color: 45 SRM / 33.8°L. This is the key color reference for brewers comparing Belgian candi syrups by familiar D-style search terms. For this syrup, think: D-45 style color range; useful for brewers searching Belgian candi syrup D45, D-45 candi syrup, amber candi syrup, or 45 SRM Belgian brewing syrup.

Flavor and Brewing Use

  • Flavor profile: toffee, soft vanilla, toasted sugar, and light caramel aromatics.
  • Recommended beer styles: Belgian Pale Ale, Belgian Dubbel, Belgian Brown Ale, Belgian Golden Ale, specialty amber ales.
  • Common usage rate: 1 lb in a 5 gallon batch is a practical starting point; adjust to recipe gravity, color, and flavor goals.
  • Fermentation impact: contributes fermentable sugar that can increase ABV and help produce a drier Belgian-style finish.

Specifications

  • Package size: 1 lb
  • Color: 45 SRM / 33.8°L
  • Potential: 1.032 PPG
  • Approximate color contribution: about 7.5 SRM in 6 gallons when using 1 lb

How to Use Belgian Candi Syrup

For most recipes, stir the syrup into the kettle during the last 10-15 minutes of the boil, making sure it dissolves completely before chilling. For strong Belgian ales, you can also add sanitized syrup during active fermentation to reduce osmotic stress and help the yeast finish cleanly.

Storage Note

Belgian candi syrup can thicken or crystallize in cold conditions. Store at room temperature when possible. If it crystallizes, warm the sealed container gently in warm water until the syrup returns to a pourable consistency.