IPA: Corn syrup after the boil?

[RealToast]

Experts, I'm starting out on a whole grain IPA recipe. Several recipes I've viewed have as much as a pound of corn syrup introduced to the wort after the boil. Others do not.

Asking for help. Adding corn syrup after the boil is:

a). A cheat. Fixes any number of issues with the mash/boil
b). A failsafe means of ensuring yeast food
c). A flavor enhancer
d). A, B, and C
e). None of the above (essay...)

I still have time to make this modification. But I want to understand the purpose and end result.

Thanks!

r

 

[ZmannR2]

It's an alcohol boost basically

 

[slym2none]

^That.

 

[RealToast]

Eggsellent. Thank you.

 

[Jim311]

It can also help give it a "dry" flavor that can be desirable in an IPA.

 

[chickypad]

Or stated another way, it's used in certain styles place of more malt when you want to raise the original gravity without adding much to the body or final gravity, most typically in Belgian styles or big IPA's. It's difficult to get all malt beers in the 8-12% ABV range to attenuate as much as those styles require unless you add some sugar. Many different options for adding simple sugars - corn sugar or syrup, table sugar, candi syrups, honey, etc.