Table sugar instead of dextrose or ?

Ingredients
1

Hello fellow homebrewers.

I’m brewing the BYO clone recipe of La Rocha.

I’m using a second generation of the Wyeast Roeselare blend. And a 10% addition of sour mashed wort.

However the recipe calls for Dextrose - 1000g for the 5gal recipe. I’m doing a 10liter batch. So it’s more like a pound of dextrose that I need.

But I can’t get hold of any dextrose for tonight. So I’m wondering if I can use table sugar instead. Or break it down into cane sugar before adding it ?

How would that affect the outcome ?

2

Got hold of dextrose. Problem solved :slight_smile:

3

Table sugar will work just fine.  I generally see no reason to use corn sugar/dextrose.

4

I’ve never been able to tell the difference between using dextrose and sucrose.

5

Haha :slight_smile: great. I could have saved some bucks there.
I wrote everything in a hurry. It’s not la rocha, but la roja ( even if I admire RATM) and the recipe calls for a pound of dextrose for the 5gal batch.