Can you taste Candi Syrups in the final product

[sixhotdogneck]

Are the various levels of candi syrups able to be tasted in the final product?

The lighter ones like D-45, D-90 not so sure, perhaps the darker ones?

 

[filthyastronaut]

Yes, they are used for flavor as well as fermentables. It's debatable how much flavor you'd get out of a blonde syrup compared to dextrose or the like, though. Generally, the darker syrups will be stronger in flavor, but they all have unique flavor contributions.

 

[sixhotdogneck]

Absolutely, as I surmise in my post, but what flavors have *you* gotten?

I've submitted this to Brulosophy as an exbeeriment.

 

[filthyastronaut]

I've only used D-180. I think it contributed characteristic dark fruit and some chocolate flavor to the Dubbel I used it in. I would be very surprised though if D-45 and D-90 would be undetectable compared to dextrose, though. More likely if it were D-45.

 

[JohnSand]

I've used D90, it definitely adds flavor. I would have to drink it again for a detailed description. I would accept the manufacturer's flavor profile.

 

[Kee]

D-180, hands down, is my go-to syrup, with dark fruit flavors really coming through.

 

[Qhrumphf]

The syrups, yes, without question, and basically the whole range (with lighter ones being far more nuanced). Same for anything but #1 invert (UK version of the stuff).

The rock candi sugar is a different story completely. That's a bland waste of money.