I had some issues with that as well. I would NOT add the sugar.
I hit my numbers ok, but my temp made it up to ~165 or so for a few minutes. It stuck at 1.020 (search for others with similar issues).
I ended up adding some amylase enzymes to help and raised the temp to 69* to help things along. At kegging, I gave this a 60/40 chance of staying in my keezer.
I tried it last night ( it was brewed on 10/27) and it was good! My FG got to be about 1.019, so it was a little week, but nice flavor. SWMBO even enjoyed it, and she doesn't drink much beer.