I'm actually kind of embarrassed to ask this, because I'm sure the answer is right under my nose. I've never used sugar in my beer before. I'm brewing what will hopefully be a Saison, and since I am also a chef, I have a giant tub of invert sugar that I would like to caramelize myself. So, how do I measure the degrees Plato that the sugar will account for? I know it is 100% fermentable, but how many points per pound, Bbl, etc.? Without knowing this for sure, I won't be able to accuratly reconfigure the remainder of the malt bill to hit my target.