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    Belgian Rock Dark Candi Sugar450g

    $9.90
    Belgian candy sugars are commonly used in brewing, especially in stronger Belgian beers such as Dubbel and Tripel, to boost the alcohol content without adding extra body to the beer. Belgian candy sugars help maintain the high alcohol content of beers without making them overly malty or sweet.
    SKU: G7204
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    Product description: Candy sugar dark, not calibrated.
    Manufactured by : Belgosuc N.V., Belgium
    Ingredients: Sugar
    Origin: Sugar Beet

    Properties
    PHYSICAL AND CHEMICAL PROPERTIES
                                       Min              Max              Typical                   Unit                   Method
    Total solids              99                                                               w%w (20°C)       BSCH011
    pH                          6.5                7.5                                            sol. 1:1                BSCH001
    Colour                    250              450 EBC                                 (CIE)                    BSCH027
    Sucrose                  99.5                                                             w%w on ds         BSCH036

    MICROBIOLOGICAL PROPERTIES
                                                            Max             Typical                Unit                      Method
    Total mesophylic count                  200                                    /10g ds 30°C          BSMI001
    Yeasts                                             10                                     /10g ds 25°C           BSMI011
    Moulds                                            10                                     /10g ds 25°C           BSMI011







    Product description: Candy sugar dark, not calibrated.
    Manufactured by : Belgosuc N.V., Belgium
    Ingredients: Sugar
    Origin: Sugar Beet

    Properties
    PHYSICAL AND CHEMICAL PROPERTIES
                                       Min              Max              Typical                   Unit                   Method
    Total solids              99                                                               w%w (20°C)       BSCH011
    pH                          6.5                7.5                                            sol. 1:1                BSCH001
    Colour                    250              450 EBC                                 (CIE)                    BSCH027
    Sucrose                  99.5                                                             w%w on ds         BSCH036

    MICROBIOLOGICAL PROPERTIES
                                                            Max             Typical                Unit                      Method
    Total mesophylic count                  200                                    /10g ds 30°C          BSMI001
    Yeasts                                             10                                     /10g ds 25°C           BSMI011
    Moulds                                            10                                     /10g ds 25°C           BSMI011







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