the recipe calls for 1.33 lbs. table sugar and 0.67 lbs of "specialty" sugars like Demarera (sp?), piloncillo, jaggery, etc.
The last time I brewed these ales, I went the other way and used 1.5 lbs of demarera and 0.5 lbs. Belgian candi rock to make the two lbs. total. Those two brews turned out well, but I wanted to try the Belgian candy SYRUP this time.
appreciate the help!