I've been using 1/2 cuo molasses, instead if the one pound of brown sugar in my brown rye. But then, I like molasses. I dunno if it was added for flavor, or if it acts as a yeast nutrient of some kind, but I think it adds another layer of depth to the flavor. Brown sugar is just white sugar with some molasses added....
So far, I've had more experience thinking than I've had brewing....you don't think they are mutually exclusive, do you?
57 batches so far,
33 wine, mostly Loquat, peach, plum, prickly pear
22 beers and ciders
1 Tequila, from a prickly pear wine experiment that didn't work. I call it "Prickly Heat"