Originally Posted by OrthoBrewer
You can also try adding Belgian Candi sugar which is pure sucrose and ferments completely. This will increase the original gravity without adding body to the beer. LME adds 36 ppg, DME 40 ppg, and from what I have read candi sugar adds 42 ppg in crystalline form (as opposed to candi syrup which adds like 32 ppg bc it is mixed it water).
don't bother with candi sugar. if you want sucrose, use sucrose - AKA table sugar. you need to be careful when you add sugar, on the one hand it adds alcohol on the other you need to balance it with other flavors, lest your beer becomes hot and tastes like paint thinner. belgian candi is used in belgian beers which have flavorful yeast to make up for it. IIPAs use sugar also and they have tons of hops to cover the alcohol. adding a bunch of sugar to a mild beer can be a risky proposition... make sure you know what you're doing.
DME adds both alcohol and flavor. it's a much better way to proceed, IMO. i wouldn't add more than a half-pound of sugar to a 3.5% beer, more than that and you'll really taste it (in a bad way).