Belgian Candi Sugar in a Lager?

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Chugmaster

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Has anyone had any success using Belgian Candi Sugar in an American Lager?

I'd like to make something with a light body but use the candi sugar to add a bit of amber colour and a sweet aroma.
 
I've also been experimenting with corn and rice as adjuncts.

Does anyone have an opinion on which adjunct would work best with candi sugar?

I recently made two SMaSH lagers, one 40% corn and one 40% rice, just to see what kind of taste each one imparts. Tasting them flat and unlagered, I've gotten the impression that rice provides more of a dry taste than corn.
 
You need to start a new thread on that. Honestly most people here frown on those 2 adjuncts, but I am sure there would be an interesting discussion.
 

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