I find the best beer is made with malt — malted barley. I try and avoid processed sugar (sucrose).
Sugar (white sucrose, malt is 'sugar' too :) is an inexpensive way to up the alchohol content, but, I think, does nothing for the taste or 'mouthfeel'. Also I find there is no hangover (!) with pure malt beer.
If you want to up the alcohol content then I find glucose preferable. Fine powdered glucose is available in Home Brew shops. I also use glucose for wine.
There are some other points in your recipe that I would do differently too.
But, for a beginner it does work ! Sugar (any) + yeast = alcohol. (I once stuck a sign on a vat of home brew that read "Free the Yeast Slaves !" :) Also for a beginner — bacteria like sugar ... a lot. So sterilisation is very important.
After you make your own beer you realise what poor quality commercial beer is.
Namaste.