Burnt Belgian Candi Syrup. Description via William’s Brewing: “This imported Belgian candi syrup has a lovibond rating of 400, and is made from pure Belgian beet sugar. Provides a burnt sugar flavor, which is surprisingly agreeable when used in Stouts and Belgian Dark Strongs. Also used to flavor Whisky Sour cocktails. Use 1/2 to 1 lb. per 5 gallon batch of beer. One pound dissolved in 1 gallon of water yields a starting gravity of 1.032.”
The product page also has a recipe for Burnt Syrup Stout. The recipe includes:
W63 Crushed British Maris Otter Malt
M47 Crushed Roast Barley Malt
M54 Crushed Chocolate Malt
M43 Crushed 40 Lovibond Crystal Malt
W44 Burnt Belgian Candi Syrup
H33 Athanam Hop Pellets
Wyeast 1037 Irish Ale Yeast
Check out the product page for amounts and complete directions include mash and hop schedule.
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