Im planning on brewing a Belgian Abbey Treipel beer. The recipe calls for 1.5 lbs "Belgian clear candi sugar". I believe this is nothing but pure sucrose. My LHBS sells it in 1 llb packaged at $5.00 a lb which means a $10 outlay. Can't I just subtitute grocery store table sugar at a fraction of the cost? Sucrose is Sucrose. Right?