Some advice for a begonner strong st peters ipa

[billy_m]

I guys new to the forum
Firstly I'd like to say thanks for all the great content.
This will bey 4th brew. Thus far only used Kits.
I am planning a st peters ipa. It states 5.5%. I would like a stronger %.
I have a pack of saf s-33 which states a potential for 11.5%. What would I need to do to bring my brew to this level.
The st peters ipa states no sugar needed however I know the yeast has the potential to ferment more sugar. That being said should I pitch more sugar.

Any comments welcome

Thanks in advance