I plan on brewing a Rochefort 8 clone in the next few months. The recipe calls for Dark Candi Sugar (not syrup).
Is there a benefit of using dark candi vs. plain jane white table sugar?
Will the the dark candi impart a different/unique flavor over another sugar?
For those that have brewed a dark Belgian strong ale, have you used white sugar instead of the candi? If yes, what were the results?