I presume you ment “weird” :lol:
The reason you have to add it after you pitch the yeast is because the recipe calls for 5.5# of sugar to be added in a 2.5 gallon batch. Not only is that a ton of sugar, but yeast have a tendency to eat the less complex sugars first over the sugars you get from the grain.
In other words, if I added all that sugar to the boil, the yeast will pig out on that and be too tired to convert the sugars from the grain. So the idea is to get them working on the more complex sugars and then just keep feeding them for a period of time so they keep doing their thing.[/quote]
Whoa, whoa, whoa…don’t do that! That amount would be questionable in a 10 gal. batch. In 2.5, it’s insane. Look for another recipe.