Adding sugar to Belgain at higher temps

[lostagann]

I have a Belgian strong blonde fermenting right now. Recipe called for raising the temperature to 80° and fermenting for two weeks. Recipe uses candi sugar at the end of the boil, but my LHBS suggested adding it after a few days of primary. I followed their advice, but didn't think about the fact that I had been raising the temperature. I ended up adding 2.5lbs of sugar to 80° wort...
I'm figuring that this will produce more esters and phenols than intended, right? I'm using Wyeast 1388 Belgian Strong and Wyeast Trappist High Gravity yeasts.

 

[Smellyglove]

and more fusel alcohols, yes.