Originally Posted by DLEE123
I am not a recipie guy more of a formula guy. I want to know more about why some levals are higher then others, not just do X to get Z like in a direct recipie.
Basically more fermentable sugars = higher alcohol. But as has already been mentioned, just be a little careful on how much you add to a particular formula. You run the risk of throwing the beer out of balance (too thin, not enough bitterness, etc) if you just add sugar/honey/other fermentables.
If you don't want to follow a specific recepie, look over some higher alcohol beer recepies first to get a general idea of the ingredients they use. That way you can best formulate to your particular needs/taste.