So due to the fact that I ended up with double the grain for my hefeweizen recipe that I ordered, I decided I would brew it twice: once with a decoction mash and once with an infusion mash. The rests were going to be 123, 146, 154 (95 dough in for decoction). The decoction mash went great and I ended up with an OG of 1.055. Unfortunately, I just brewed it again with the infusion mash and had a terrible time hitting my temps for some reason and ended up with 1.036. Terrible efficiency.
So now I'm faced with a choice. Should I boil up enough light DME to bring the OG up in the same range? Or should I just ferment as is? I'm worried that adding the DME might throw off the recipe since I used only wheat and pilsener and I wouldn't be comparing apples to apples for the taste test. Of course I don't think I'll be comparing apples to apples anyway with such different OGs. What do you think I should do to salvage my experiment? Thanks for your help!
Beer is proof that God loves us and wants us to be happy.
- Benjamin Franklin (and I don't care if this quote has been largely discredited/misquoted...I like it!)
Beer, if drank with moderation, softens the temper, cheers the spirit and promotes health.
- Thomas Jefferson