YEAH! That is what I was trying to say..... I just used different words....Sugar is converted to alcohol by the yeast. A rough estimate is multiply the SG points difference by 125 to get the ABV. 5oz of priming sugar adds about .002 to the gravity of a 5gal batch and will fully ferment adding about .25% ABV. It will add the same whether you add it to the boil or add it at bottling. The only difference is you capture the CO2 in the bottle resulting in a carbonated beverage.
A small amount of corn sugar will not affect the beer much except to make it seem drier. Some belgian beers and IIPAs will use up to 10% sugar. However those beers are higher gravity beers with more malt than your average 5% ale.
A better idea is to use a recipe with a higher gravity. This will have a balanced beer with more malt, more hops and more alcohol. Adding one component without other adjustments will likely throw out the balance of a beer and have a poor result.
Sounds like a reasonable thing to do if you are kegging.so, since my recipe was sent with priming sugar, I'm losing .25% alcohol by kegging instead of bottling?
What i mean is, isn't tha tpart of the recipe, so should keggers be adding the sugar to the boil to get the same result as those who bottle (adding it at the bottle)???