Brown sugar as an adjunct?

Ive recently decided to venture away from extract kit brewing to devising my own extract recipes and in my latest creation i would like to try using brown sugar as an adjunct in my fall spiced ale. i've heard of brown sugar being used for priming in some porters and dark ales, and also heard that it tends to produce a dryer mouthfeel when added to the boil. whats the best way to impart the brown sugar flavors into my beer without getting that cidery, dry taste that some sugars produce, and if used for priming, whats the proper ratio for a 5 gallon batch? is 5 ounces the same as 5 ounces of dextrose?

Brown sugar dries beer out because the sugar is eaten, leaving only the molasses behind. If you want brown sugar flavor without the dryness, just use a small amount of molasses.

any clue what the ratio would be of molasses to brown sugar?? i planned on using .5 lb of LBS added with the extract after the grains steep.

In 1/2lb of light brown sugar, I'd guess there's maybe 1tbsp of molasses, maybe 2. A little goes a long way. I've never used brown sugar for bottle priming, but brown sugar should work the same as white cane sugar.

http://hbd.org/cgi-bin/recipator/recipator/carbonation.html

thanks.
using the cane sugar for blottling makes me a little nervous because of its high femnetability, as i dont want atomic beer bombs going off in my wine cellar where i ferment and condition,, the calculator link will surely help. thanks a bunch man!

BrewinBigD said:

thanks.
using the cane sugar for blottling makes me a little nervous because of its high femnetability, as i dont want atomic beer bombs going off in my wine cellar where i ferment and condition,, the calculator link will surely help. thanks a bunch man!

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If you use the correct amount then that won't be an issue. Corn sugar is no more or no less "highly fermentable" than cane.

We have a lot of good information about using interesting sugars in this thread Brewing Sugars - Jaggery, Piloncillo, Turbinado... .