1 lb bag of Belgian style candi syrup.
Candi syrup is a by-product of the candi sugar making process. White beet sugar is boiled, concentrated, and then cooled. While cooling, the rock sugar is formed and removed. The leftover becomes candi syrup which has more flavor than the rock sugar. This is the same syrup used in many Belgian breweries.
The D-180 is the darkest and richest candi syrup in the world with an SRM of 180 it has no competitors for flavor, color or smooth fermentability. Notes of fresh coffee, dark stone fruit, caramel, with a hint of dark-toasted bread. An exceedingly superior syrup for dark high gravity Belgian ales. This product has a much more complex flavor profile than candi sugar, and should not be directly compared.
Usage: 1 lb contribute 1.032 points per gallon batch. Color = 180 srm.