If I went with this and used the table sugar, when would I add it to the wort? During the boil?
I like to add table sugar by making a simple syrup 5 days into fermentation (in a sanitized container with pre-boiled water) and then adding it to the fermenter. The reason I do that is because brewing yeast can lose its ability to ferment maltose (the sugar we make with grains) in just a few generations if it is exposed to simple sugars like dextrose, fructose, or glucose. By waiting a few days to add the table sugar, you ensure that your yeast has time to ferment the the majority of the malt sugars before it goes to town on the simple sugars.
Also, I looked at your Mikkeller recipe, and I strongly recommend that you use a 90-minute boil. Pilsener malt is notorious for producing DMS, and homebrewers often avoid that by increasing their boil time.