I’ve used Candi sugar before and I’m happy enough to use DME too. I got 11 litres at 1.086 last night all from grains which was 65% brewhouse efficiency. I did a full volume BIAB and a 90 minute boil to concentrate the wort. The plan is to add DME after the fermentation is underway and maple syrup later for flavour and an ABV boost. I’m expecting an effective OG after the addition in the 1.100 range, by far the biggest beer I’ve ever made. I got some whisky barrel chunks from Leon which I’ll use for ageing at least some of it.