Somebody's done it again..

[Slev]

Used my mill for the first time on Sunday. Was going with the following :
3.2 kg pale malt with 170g of wheat.
20g of cascade at first wort.  60g of cascade, and 10g simcoe at flameout.
Starting with 24l of treated ro water (pale ale profile as per Brun'water)
Brewed using biab. Targeting 14l in the fermenter at 1. 050 give or take.

All went well, except i ended up at 1.070.

I know. That is some difference. Figuring, that i am not some Jesus like character, with the ability to multiply food stuff, i must have f'ed up the volume of malt by a full 2kg.

Anyway, i want to dilute. Its fermenting away at the moment. I will add cooled boiled water, but have a few questions :
1. I want to dry hop, so should i tranfer from the primary into a serving keg (first time kegging too!), and add water at that time? (or dry hop in primary as normal, and add water when transferring to keg for carbonation)
2. My hop additions where for a smaller final volume. I intend adding up to 25% more water.  To keep the bitterness and flavour  profile, should i boil some hops, and add flavour hops in the same proportion lenght, to orginal recipe
3. Treat the ro water with the same minerals
4. Not worry to much, just boil some tap water, cool it and feck it in
5. Leave it as is and endure the 7.5ish%


Sorry about all the questions. But its a slow Tuesday

[BrewDorg]

Have never had to do this myself, but here's my 2c.

1. Personally, I would dry hop in primary and then on kegging day, rack as much as possible to the keg and top up from there.

2. Since your gravity was higher, your hop utilisation will have be lower too. Again, personally I wouldn't do a full boil with additions, but if you're going to be boiling the water anyway, it might be no harm to add some hops for 10 minutes to boost flavour.

3. Yes, I'd treat the water with minerals as per the original recipe.

4. Someone might chime in here and correct me, but you could possibly get away with just adding bottled water. I assume it's sanitary and would be a lot easier.

5. Since you've only got 14L going into a 19L keg, I see no harm in diluting. 20 points gravity is a large deviation from the beer you had intended to make.

[Gerryjo]

Personally I would leave as is @5% it's not too bad and it will give you an idea of how it is in original form.
I would also go back over your notes to check and double check where you made your over addition/additions and reverse for comparison.

Sent from my ALE-L21

[Slev]

It should end in the 7.5% range. I know where the mistake was made. And the root cause turns out to be dosiness.

Brewdoogs answer to question 1, 2 & 3  is probably the way i would favour,

[Gerryjo]

Ultimately it's your decision which route you choose and although it's a high ABV beer it may just be something special and you'll never know until you try.
But if you're comfortable with the brewdog corrections go for it.

Sent from my ALE-L21

[LordEoin]

I messed up my first all grain brew in a similar way.
It was all going fine but when i took a gravity reading it was 1.022, so i freaked out and added a 1.5kg tin of extract.
Then it was around 1.070. I had taken the sample from the top of the batch after sparging and all the sugary stuff was at the bottom. oops...

What was originally an Ordinary Bitter turned into a decent Extra Special Bitter after my mistake.
I entered it into the nationals and won a medal!

So, I'd say just ride it through and learn from the experience

[Slev]

Just a follow up.
Kegged this as it was. Has turned out quite pleasant. Glad i got lazy about it.