I have noticed that a lot of Imperial beers utilize a gracious amount of Corn Sugar in the recipe thus bringing the alcohol content up and / or countering the absurd amount of "bitter" time frame hops being used, or vice versa. This has me curious, at what point do most add the sugar or will this differ per recipe?
If I wanted to go complete mad scientist and brew an IIPA with an outlandish ABV hidden behind the taste, would I want to add sugar pre-boil or after the wort has cooled and I'm getting ready to pitch? The 120 clone for instance has the brewer adding sugar during fermentation which seems totally odd to me, but that would be about par for that beer...
Would boiling the sugar with the grain / extract cause saturation and the sugar itself would begin to solidify or would this simply breakdown and become part of the wort itself, nothing lost / no effect to the sugar?