Original caramelized sugar of traditional Belgian ales. Traditional light colored candi syrup, cooked briefly to achieve high fermentability and to partially invert sugar. Will not add any color to wort. Highly fermentable.
Candi syrup is a liquid obtained as a by-product of the candi sugar production.
Package contains 16 fluid ounces.
SPECIFICATIONS: Chemical and physical:
Dry extract: 78.50 - 80.50%
Ash: 0.05% Max.
pH: 4.0 - 5.0
Syrup temp 60° F = 3000 centipoises
Syrup temp 80° F = 900 centipoises
Color: SRM 0 Ash: 0.80 - 1.30% pH: 5.50 - 7.50 Usage: 1.029 PPPG Visual and organoleptical: Free from abnormal odors, flavors and visible foreign bodies Microbiological:
Total: max. 500 by 10 g sugar
Yeasts: max. 50 by 10 g sugar
Moulds: max. 50 by 10 g sugar