I'm looking at trying to come up with a red ale recipe of my own. I brewed a one gallon batch b and it came out pretty good but I'm thinking it could use a little sweetness and a little richness. I am thinking that a dark brown sugar might fit the bill. I don't know when would be the best time to add it. I'm really interested in the flavor not just raising ABV. Should I add it to the mash, boil (60 minutes/5 minutes, flame out) or added in the fermenter. Or some combination of the above. Anyone have a help on what will be added by an addition of brown sugar at threes various times? Thanks all for your help