Brown Sugar Ale...?

I'm attempting to build my first recipe from scratch and am curious about the fermentability (hopefully that is an accurate term) of brown sugar. I've read all sorts of different opinions on this and have boiled it down to using C & H Golden or Dark Brown Sugar, both 100% cane.

I have two questions I'm hoping someone can help me with. First, what can I expect as far as estimating an OG for points/pound/gallon? I've seen 46 but that seems a little high... Second, is there a difference I should be concerned with, besides the apparent molasses flavor, between Golden or Dark?

Really appreciate the input and I'll post my 1st recipe here once I can figure out exactly how I'm gettin' down with the brown...! Thanks :fro:

Check this out:

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

it has brown sugar listed....I know you were asking about the different types and this is probubly an average but I hope it'll get you close

Some other software might work better..

good luck!

Dark will typically have 2-3 times as much molasses in it as golden. Otherwise, no difference.