Substituting sugar for pale malt?

[Wobbler]

Anyone know how to convert recipes that use sugar into all grain recipes? I've done this in the past , but can't remember how I worked it out. There's a pale ale recipe that I'm toying with making that has 135 gm of white sucrose and just wanted to know approximately how much extra maris otter to add to get a similar OG.

TIA

[Wobbler]

Cheers DaaB, I'll try that formula and adjust as necessary.

[steve_flack]

Any particular reason for converting the recipe. The sugar may be there for a reason. In weak beers I can understand not wanting sugar but in some styles it can be handy for increasing the dryness of the beer.

[Wobbler]

It's just that I've never used sugar before in any of my beers and kind of like the idea of not using it. I take your point about the reason it may be there in the recipe. The beer I have in mind is the recipe for Donnington SBA from the camera classic european beers book.