Corn sugar works, but it does impart a distinct tang.
An ex coworker of mine brews using extract kicked up with a 2# of brown sugar per batch.
I think the stuff is nasty but he and his drinking buddies don't seem to mind.
I mash 10# grain in the mid 140s to get a brew with an ABV of 5% to 5.5%, and FG ranging from 1.005 to 1.010.
Some say it's a bit thin or watery with the low FG relative to the alcohol content, but I think it's light bodied while being heavy on flavor with a kick.