Cane/Corn vs In The Raw Sugar

Brewing the Chimay Be Blue recipe from the AHA website next weekend.  It calls for about 1lb of Corn Sugar for a 10 gallon batch.  I have In The Raw Sugar on hand that I could use in place of the corn sugar.  Would this impart any different flavors when compared to Corn/Cane/Beet Sugar?  I have left over from a quad I previously brewed.

Cane sugar (sucrose) contributes more fermentable extract by weight than corn sugar (glucose/dextrose/levulose):  1lb/gal sucrose yields 1.0462 sg,  glucose 1.0415.  If you are really trying to hit a certain target, you might want to account for that (or not.)  There can  be a slight  “rummy” flavor contribution from the semi-refined sugar, but at your low percentage and in combination with the  other flavors present it should be minimal.  IIRC In the Raw is a pretty light Demerara type without the harsh, mineral molasses flavors of darker sugars.  Did you like it in the quad? If so…

There beer pring sugar calculators that will give you options for various sugar sources.
Google beer priming calculators.