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

Brewmaster Belgian Candi Syrup - Brown | 1 lb

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

Brewmaster Belgian Candi Syrup - Brown | 1 lb

Brewmaster Belgian Candi Syrup Brown 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 Brown syrup is best used when you want building authentic dark Belgian sugar character without relying only on crystal malt or roasted grains. 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: 90 SRM / 67°L. This is the key color reference for brewers comparing Belgian candi syrups by familiar D-style search terms. For this syrup, think: D-90 style color range; useful for brewers searching Belgian candi syrup D90, D-90 candi syrup, dark candi syrup, or 90 SRM Belgian brewing syrup.

Flavor and Brewing Use

  • Flavor profile: subtle toffee, toasted bread crust, dark caramel, and gentle dried-fruit complexity.
  • Recommended beer styles: Belgian Dubbel, Belgian Dark Strong Ale, Belgian Brown Ale, Abbey-style ales, winter warmers.
  • 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: 90 SRM / 67°L
  • Potential: 1.032 PPG
  • Approximate color contribution: about 15 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.