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Old 03-23-2009, 12:42 AM   #1
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Default How do I make up 10 points of OG?

So I used my new MLT today and missed my OG by about 10 points. Target was 1.075 actual was 1.064. I partly missed it because I didn't boil off enough, that may infact be there entire reason, I don't know.

Either way, how much DME do I use to make up 10 points?

I'm thinking about a 1/4lb, but I'm not sure if my math is right. I've been searching for about an hour but can't find the answer. It's only been in the fermenter for about 2 hours so I should be able to still add it.

Thanks in advance

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Old 03-23-2009, 12:56 AM   #3
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Originally Posted by YooperBrew View Post
One pound should raise it 8 points in a five gallon batch. 1 1/4 pound would raise it about 11 points.
Thanks Yooper.

I suppose I should boil it first?
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Old 03-23-2009, 01:01 AM   #4
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Yes! Just boil up a couple cups of water, add the DME until it's dissolved and boiling (just a couple of minutes is fine), and then cool in an ice bath in the sink until it's the correct temperature.

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Old 03-23-2009, 01:19 AM   #5
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Cool Thanks again. I didn't have quite a lb, but something is better than nothing. I figure it will get me up to about 1.070 or so, close enough.

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Old 03-23-2009, 03:40 PM   #7
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You can add a dab of sugar, if you are short on DME. In that small of an amount, you should not see any difference in the beer.

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Old 03-23-2009, 03:43 PM   #8
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It's never too late to add it unless it's bottled or you filtered the yeast out.

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Old 03-24-2009, 03:39 AM   #9
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This is an Arrogant Bastard clone, so I was really dissappointed when I missed my OG by so much. My biggest concern was it being way out of balance with 4oz of Chinook. But I had about 14oz of DME so I should be pretty good. I pitched it onto the yeast cake of my previous batch, which was another first for me. That thing took off like a bandit, when I put the DME in there, it already had a huge Krausen on it.

Thanks again for the help

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Old 03-24-2009, 08:47 PM   #10
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It's never too late to add it unless it's bottled or you filtered the yeast out.
Well that's good to know, I was just going to ask that. Made a blonde recently and missed the OG by about 8 points (didn't boil off enough) and I was really worried about malt/hop flavor ratios. It's been in primary for about 10 days now and I was thinking of doing it but was afraid of off-flavors or something of the sort.

I was thinking of just shrugging it off and making it an "Oops Batch", but now that I have the proper information I think I'm going to try to get it to it's full potential.

EDIT: I'm assuming I should avoid aeration but should the yeast be roused or will that just happen naturally from the addition of fermentables?
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