Is Candico Belgian Dark Candi Syrup really this dark!?

[danbronson]

Candico Belgian Candi Syrup Dark - 25 kg

Apparently this is the stuff many Belgian/Trappist breweries were using up until the early 2000s. Not sure what they switched to (anyone know?).

Says it's 1900-2700 EBC. That's 965-1372 SRM! For comparison, the darkest product Candi Syrup Inc (an American company) makes is D-240 (240 SRM) and most recipes just call for the D-180. In 2005 a guy named Brian Mercer started a US company called Dark Candi Inc that imports Candico sugar and syrups. Their darker D2 syrup is 80-157 SRM apparently (quite a range). This is what Stan Hieronymus recommended using in 2014.

Anyway, are these numbers right? ~1000 SRM??

 

[Gnomebrewer]

A bit of an educated guess here, so don't take it as necessarily being correct.....

The colour assigned to ingredients (grains/extract etc.) is based on a standard amount of the grain made up in a standard volume of wort (or made to a standard gravity). Unfortunately, I can't find anywhere that gives this standard!

The colour of beer is determined using a spectrometer and a standard volume of wort in a standard tube OR a standard diluted volume compared to colour charts.

It may be that the colour of some syrups is calculated as per ingredients (i.e. it's contribution when diluted in wort) whilst some are calculated as a liquid wort themselves (which will obviously give a much higher value).