Old thread, new post. I have been using brown sugar in a barley wine I have been making for 20 years. I use a good, organic dark brown sugar that has an incredibly delicious smoky molasses flavor. I have received many compliments on my BW including that it is the best BW some have tasted. The recipe is widely known, Buffalo Bill's "Brown sugar, how come you taste so good?" Barley wine. I stepped back the brown sugar quite a bit, though. I use 4.5 lbs in a 10 gallon batch.
10 gallons
14 lbs brewer's malt/2-row
14 lbs fine English male such as Maris Otter. I am using Gambrinus ESB malt today
4 lbs Caramel malt - 80-L, can be darker
4.5 lbs organic dark brown sugar
6 oz Cascade whole hops - FWH
8 oz Cascade whole hops - 90 minute boil
6 oz Cascade whole hops - 5 minute boil
mash at 152 degrees for 75 minutes
boil for 90 minutes
I use 4 packets of Nottingham yeast, 2 in each fermenter.
OG ~ 1.104 - 1.108
FG ~ 1.018 - 1.020
ABV ~ 11.5 - 12.0%
Age this for at least 3 years, but be sure to put some up for at least 5 - 7 years. I am still sampling a batch I made in 2009.