As for sugar, you can take that lb of sugar, add around two teaspoons of water, the juice from one lemon and invert it yourself to make candy sugar. Just boil it until it hits the soft crack mark of 275F and add a little water if it becomes too thick. Once it starts to turn an amber color. Then just dump it into your wort boil, but be careful it can splatter a little. I do this when I'm making Chimay clones etc.
Thanks for posting that recipe, I think it will be on my list for 9/9/09
* Soft Ball * 115C 239F
* Hard Ball * 127C 260.6F
* Soft Crack * 135C 275F
* Hard Crack * 150C 302F
In Primary: Belgium Chimay clones.
In Secondary: Braggot, pale ale, end of the world white.
Conditioning: Mead, Cider, braggot, Belgium Wheat.
On Tap: Clones, Chimay Blue, Red, Porter, malted cider.
Bottles: Far, far, too many to list.