good point brettwasbtd. I could not find the exact about of gravity added by the oregon purees on hbt, except for one post that said they measured .006 gravity points (=0.8%). So potentially you could drop to 1lb or 1.5lb of sugar and still end up around 10%.
Meant to add this earlier as well:
Mash at 147 for 90 minutes. 90 Minute boil.
Now the there's a few tricks to doing this right and getting the correct flavor profile.
1. You want to make sure the yeast eats all of the maltose. When it starts snacking on that sucrose it can get lazy and not eat enough of the maltose, so you end up with poor attenuation. So what I like to do is leave the sugar out of the boil. Just mash your grains, drain the wort and boil as normal. Cool and pitch your yeast. Then when it hits high krausen (after about 3 days) add the sugar.
By doing this you're ensuring you're not stressing out your yeast with too much to eat at once. You're also getting a healthy fermentation going and your cell count up, and you're giving it a chance to eat the maltose before going to town on the sucrose.
2. Ferment it low and then ramp up. I start fermentation cool at 66 degrees (or as close to it as possible). Wait two or three days after you've added the sugar to the fermenting beer and then just let it free rise, but try to keep it under 75.
3. Carb that sucker up to 3.25 - 3.5 volumes
