I have a recipe for a high alcohol ale (don't have it in front of me now) using honey as one of the main fermentables and also brown sugar, crystal malt. . . another malt. The recipe is from that homebrewer's recipe guide and is called "groaning ale" if anyone knows it.
What would happen to alcohol content, flavor and color if i were to use all brown sugar instead of honey? Is anything considered a standard replacement for honey in recipes?