I have a question about simple sugar and dryness of beer. A lot of people suggest using simple sugar to "dry out" a beer. Obviously, 12 pounds of malt will produce a sweeter beer than 11 pounds of malt and a pound of sucrose. However,
(1) will 11 pounds of malt and a pound of sucrose produce a much dryer beer than 11 pounds of malt (with no sugar)?
(2) will 11 pounds of malt mashed at 149, 60 minutes, be drier than 11 pounds of malt mashed at 152, 60 minute, with 1 pound of sugar in the boil.
(3) what about 12 pounds of malt at 149 versus 11 pounds at 152 plus sugar in the boil?
I've always worried that adding simple sugar is just adding alcohol and making it harder to enjoy a few homebrews (too intoxicating) rather than making the beer a whole lot better.
(P.S., I realize that the mouthfeel is an important consideration too, so dryness is just one of many points to keep in mind.)