D240 Candi Sugar
sugar
Belgian candi syrup (D240, X-dark). Deep colour with dark fruit, toffee, and complex Maillard character. Ferments completely dry. Used in Belgian dark ales for colour and sophisticated depth without residual sweetness.
1 brew
About
A Belgian candi syrup at the dark end of the range (D-240, sometimes 'X-dark'). Like all candi syrup it is inverted sugar whose colour and flavour come from Maillard reactions during production rather than residual sugar, so it ferments out completely while leaving behind deep colour and a complex dark-fruit, toffee and faint-roast character. It is the classic way to add colour and sophisticated depth to Belgian dark ales without the body or sweetness of crystal malt.
Specs
- Colour
- 240 EBC
- Extract (FD)
- 87%
Usage
Add to the kettle late in the boil (last ~10 min) or directly to the fermenter. Ferments completely dry, so all colour and flavour is delivered up front. Typical 5–20% of fermentable gravity, toward the higher end in Dubbel and Quad.