Belgian Rock Candi v Belgian Soft Sugar

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Cloud Surfer

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I’m going to use either of these two sugars alongside some D180 syrup in my next Belgian Dark Strong Ale. I haven’t compared these before, and guess they will be very similar. The Rock comes in a darker grade than the Soft.

Can anyone shed some light on the differences, if any, I’ll achieve using either of these two sugars?
 
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