[waltsmalt]

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. 

[Robert]

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....

[hopfenundmalz]

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