Corn sugar or DME?

[beerbreath]

I have a recipe (5 gallon) that includes 2# of corn sugar among the total 11 # of fermentables. Why would they suggest that instead of simply increasing the DME? Is there a liquid sugar, like Karo, that could be used?
Thanks

[BrewDog]

Generally, corn sugar is used to thin out a batch that has lots of malt in the grain bill so you end up with a dry beer.

Stuff like Double IPA benefit from it.

You didn't specify whether it was 11 lbs of grain or 11 lbs of (mostly) extract, but 11 lbs of grain will only produce something around 1.055 or 1.060, which is (IMO) too small for 2 lbs of simple sugars.

11 lbs of extract will produce a nice big beer where 2lbs of sugar will fit in nicely.

Karo has preservatives and stuff so you really don't want to use it.

HTH-

[beerbreath]

Thanks BD. As it is an extract batch, I am reassured by your explanation that the sugar is a reasonable adjunct. Sounds like I'll be doing this one next. I currently have a Belgian Tripel on the yeast, and wanted to follow it with something a bit bigger to pour on to the yeast cake when the Trip comes off. Should have a rambunctious herd of yeast by then.
'Thanks again for your insight.