All Grain. Recipe calls for the addition of Belgian Dark Candi Sugar once the wort comes to a boil. The Candi Sugar that I have came from my LHBS in Austin and is chunky in appearance. Does there need to be any refinement of the Candi Sugar before adding, or just add SLOWLY in the chuck form at lower heat until the addition is made and continue on? Brewing First Trappist Ale, and the 16.25 lbs. of grain down to 6.5 gallons to the primary should be interesting! Had to make a larger 'tun. Cheers & thanks for any input.