Substitutions

[Ward Chillington]

Can someone point me to a reliable substitution chart for Belgium Candi syrup and Corn Sugar or Dextrose for honey? These are going to be used as fermentables and I was thinking of just plugging them into the priming page on the site here but am not sure of any math behind the amounts in the calculator.

The recipe calls for a relatively small amount of both, 3 oz and 6 oz respectively but since it's a "historic" ale, I'd like to use honey. My guess on this should be about 2.5 oz....then I'm more than likely over thinking this whole thing!

And when I say reliable, mean you have used it and would stand behind it.

 

[Nosybear]

There's a PPG table here on Brewer's Friend. Candi syrup and honey should be close to 1:1, just make a proportion of the PPG values. Dextrose is pure sugar, 46 ppg, maybe a bit less because it can have water.