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-45 is a dark-amber translucent candi syrup. Hints of caramel, vanilla, and lightly toasted bread. Exceedingly good in all Ale recipes that call for a caramel aromatic. Not limited to 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 = 45 srm.