high OG screw-up/can it be saved?

**chelero** · 11-16-2009, 08:25 PM

so I totally screwed the pooch because of a typo in jamil's book. in his dunkelweizen, he has 2.2lb munich lme and in parenthesis (3.08K). yeah, so long story short, I was just copying down the metric measurements, and I put in probably about 2K more LME than I should've. gave me an OG of 1.092 instead of about 1.056-1.060. so now the beer's gonna be at about 9%abv instead of 5 and change. can I save this beer? if so, how? blending? or just call it a weizenbock. right now I'm calling it my doofus-weizen.

**chelero** · 11-16-2009, 08:27 PM

oh, and I'm not trying to pin this on the typo.It was totally my mistake. I should have looked at the recipe closer. lesson learned!

**Edcculus** · 11-16-2009, 08:39 PM

I'm for calling it a weizenbock. No use diluting it. My only concern would be how much yeast you pitched. If you pitched enough for a smaller beer, it proably won't be enough to do a good job on the higher gravity.

**chelero** · 11-16-2009, 09:15 PM

How can I tell if I need to pitch more yeast? I used a wyeast activator, but I only have the one. Could I use a pack of the danstar munich(re-hydrated)? What would happen if I just left it? would it turn out too heavy?

TipsyDragon · 11-16-2009, 09:22 PM

for a gravity that high i would pitch about 4 or 5 packets.... if my mental math is right. for a wart that high you should use somewhere around 300 - 350 billion yeast cells. a packet of dry yeast typically has between 40 and 70 billion cells.

if you just left it i would be afraid of getting off flavors or the fermentation taking way to long.

**Edcculus** · 11-16-2009, 10:10 PM

The pitching rate calculator can help you figure it out. Look like you need 3 packs if you didn't make a starter. I think you would be safe pitching the dry. That combo should give it what it needs.

**chelero** · 11-17-2009, 12:10 PM

so does my original wyeast count as one, and I just pitch 2 more packets? I'm not sure how to use the calculator

**Edcculus** · 11-17-2009, 12:17 PM

yea, thats right. You are supposed to use the calculator to find your original pitching rate. You are just doing it a little backwards.

**chelero** · 11-18-2009, 12:47 PM

Thanks so much! So I should re-hydrate and when they're cooled down close to wort temp then pitch 'em straight into the carboy? should I be ready to re-affix the blowoff tube? and will they "get along," the wyeast and the danstar munich? or will the result be weird?

**Edcculus** · 11-18-2009, 02:35 PM

I'd rehydrate the dry yeast. I don't think you will have a problem with 2 strains.