Belgian Candi Sugar Substitute

[Leadster]

I'm planning on making a Belgian Abbey Ale - the recipe calls for Belgian Clear Candi Sugar - I have a pack of "Light Candi Sugar" - doesn't say "Belgian". Is it the same thing? Are there any differences that could really impact the recipe?

The recipe also calls for 1/2 lb US 60 L crystal. I have British Medium Crystal - is the latter a reasonable substitute or will this have an adverse effect on the recipe?

 

[DannPM]

A good substitute for clear candi sugar is pure white beet/cane sugar. It's what the actual brewers over in Belgium use You'll be fine with the sugar you have, it's the exact same thing.

As for the 60 lov, I'm not very familiar with English malts.

 

[rockfish42]

The medium crystal should be about right.

 

[Paul07293]

How to make candi sugar, http://www.franklinbrew.org/wp/?page_id=391

Hardly seems worth the trouble, I'd just use cane sugar.

 

[Leadster]

Thanks for the feedback - so there isn't a significant different using British vs. American crystal (assuming same Lovibond)?