Adding malts to the boil?

Forgive me if this has been asked before, I couldn't find it, but I was recently looking around for a clone for Sosus and one I saw had them adding .5lb wheat malt to the boil. I've been at this brewing thing for a while and I've never seen this before, did a search and didn't come up with anything. Was it a misprint or is there a different flavor you get from boiling? I'm guessing less gravity due to the higher temps but I can't think of how else it would effect the beer. Would love to hear the thoughts of those smarter than me

 

Is it malt extract or malted wheat. One is a liquid or powder, the other is a grain. The extract you add to the boil. The grain you need to mash, remove from the liquid, or drain the liquid from the grain, then boil..

More information is needed before you will get a usable answer.

 

I realized my lack of information. I'm an all grain brewer with way too much money dumped into my set up to not understand the extract/liquid aspect. This is apparently a milled grain

 

If there is ever any malt added during the boil its cause you undershot your OG. Adding LME or DME adds points to your gravity. Its alway good to have a pound or two on hand on those off brew days