BGS question - sugar or not? 10.10.10 Recipe.

This is pertaining to the HBT 10.10.10 Anniversary recipe, the BGS. I'm about to pitch the yeast and hope for some help.

The recipe suggests 70% efficiency, but we achived 90%. That means that with just the grain bill, we reached the target gravity, without adding any sucrose. We hit 1.100. Adding the recommended sugar will put us to about 1.125. Do we add any sugar, or some sugar? Does the sugar help the yeast attenuate further? Should I leave it out? I am using Wyeast 3864 Canadian/Belgian Ale, and will probably pitch some Safbrew T-58 too.

Thanks.
Mike

I would leave it and hope it attenuates all the way. Im sure if you ramp temps up over a week it will finish out.