Pale ale sugar question

[brianduranbd11]

Doing my second batch, my first went great but I was hoping to get some clarification on adding sugar while first boiling the wort. I am doing an extra brew and my previous imperial rye IPA recipe called for brown sugar to be added with the malts, and I thought that the sugar was necessary to activate the yeast but the pale ale recipe I'm using doesn't include any sugars, it does include 6 lbs of pale malt extract, will that be sufficient to activate the yeast? Am I even understanding it right?

 

[Math0]

Malt extract (liquid or dry) is fermentable. Just as sugar. 6lbs is enough. You probably have DME which is Dry Malt Extract

 

[brianduranbd11]

Thank you, I figured it was a dumb question but I wanted to be posisitve