I just brewed my first Belgian IPA. I understand Belgian beer calls for light brown sugar so I gave it a try. I'll let you know how it turns out.
Lot of beers from Belgium use sugars/sugar products in various forms as an adjunct. But FWIW, there's no standard requirement for "light brown sugar."
I'll second liking to hear how it turned out and the recipe. It was my favorite style to brew back when I homebrewed. My favorite went something along the lines of 1.070 OG, Golden Promise, 2% Honey malt, 2% Golden Naked Oats. Mash low and long. IBUs ~50. Pacific Jade to bitter, 2:1:1 Pacific Jade, El Dorado, and Amarillo to finish (1oz total at 10, 4oz at FO). 2:1:1 El Dorado, Pacific Jade, Amarillo DH (4oz)., BE-134. WL Brett C added at bottling. Tossed all my notes when I gave away my equipment. Figured that if I start back up, I'd want a fresh start. Plenty of sweet malt that wasn't overpowering, but could stand up to the yeast presence. Expressive yeast that let the hops shine without feeling like I'd miss subtleties. Hops meshed well with yeast (spicy, citrus, melon) The Brett stepped up once the hops fell off, but didn't get too funky.
