Brewmaster Belgian Candi Syrup - Obsidian | 1 lb
Brewmaster Belgian Candi Syrup - Obsidian | 1 lb
Brewmaster Belgian Candi Syrup Obsidian 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 Obsidian syrup is best used when you want maximum dark syrup depth when the recipe needs intense color, dark-fruit complexity, and roasted caramel-like sugar notes. 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: 240 SRM / 177°L. This is the key color reference for brewers comparing Belgian candi syrups by familiar D-style search terms. For this syrup, think: extra-dark D-180-plus style color range; useful for brewers searching Belgian candi syrup D180, D-180 candi syrup, very dark candi syrup, or 240 SRM Belgian brewing syrup.
Flavor and Brewing Use
- Flavor profile: dark raisin, black stone fruit, roasted dark caramel, and deep burnt-sugar complexity.
- Recommended beer styles: Belgian Dark Strong Ale, Quadrupel, Imperial stout, strong dark farmhouse ale, specialty dark 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: 240 SRM / 177°L
- Potential: 1.032 PPG
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.