Belgain candy syrup?

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billingsbrew

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Has anyone ever used Belgian Candi syrup in an English barley wine. I was thinking of using the 90 in a 5 gallon batch ( finished batch) I was hoping to start around 1.110 and Finnish at 1.018 I thought the sugar edition would help to attenuate the wart. I plan on using SO-4 yeast. If so what quanity of sugar? I know percentages for adjuncts, what I don't know is what is the out come others have had!
 
Well it only got to 1.105 but did finish at 1.018. I guess I will let you all know if the candy syrup was a good addition, in about a year.
 

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