First time poster, medium-time lurker.
I'm going to be brewing up a DIPA, and I only have about 7.5 lbs of DME. I'd like to up the OG, and I'd also like to dry the beer out a bit, so I'm thinking about adding a pound or so of cane sugar (as opposed to corn sugar, since I've heard you can't get corn sugar from the grocery store). Jamil has cane sugar in at least one of his recipes, but I've read the following on a couple of sites: "Therefore the rule of thumb became 'avoid all table sugar'. While this is still a good idea when using malt extract, this old-(ale)wives tale is misleading."
Any experience on using cane sugar in extract recipes?
Also, here's my recipe. It's my first DIPA, and the specialty grains are loosely based on BM's Outer Limits IPA, while the hop bill is based on (a) what's in my freezer; and (b) that I've heard Willamettes compliment Cascades very nicely. Any comments would be greatly appreciated.
Big IPA (6-gallon)
-7.5 lbs Golden Light DME
-1.00 lb Munich Malt (mini-mash)
-1.00 lb Pale (two-row) (mini-mash)
-1.00 lb Honey Malt
-0.50 lb Caramel/Crystal Malt - 60L
-0.50 lb Caramel/Crystal Malt - 80L
-[1.0 lb Cane Sugar?]
-0.75 Magnum 60
-1.00 Cascade 20
-1.00 Willamette 20
-1.00 Cascade 10
-1.00 Willamette 10
-1.00 Cascade 1
-1.00 Willamette 1
-2.00 Cascade (DH)