I’d like to replace some of my malt bill with sugar - a la Belgian style, for the purpose of maintaining ABV, while sort of thinning out the final body of the beer. Trying to make it less “chewy” in the bottle, more light-bodied like a Trippel.
How much is too much to add? My malt bill is 12-13 lbs base malt, plus some cara and roasty, I think taking out 2 lbs malt and sub-ing 2 lbs sugar? But it doesn’t sub pound for pound, does it?
And is corn sugar alright, or candi sugar better? I’ve added corn sugar and honey in the past, but never more than a pound per batch.