I had some really old malt (about 3 years old) that I had to work through. Brewhouse efficiency was terrible (around 35%) as a result. So I used a pound of rice solids and a pound of dextrose that I had laying around to bump up the SG.
The result? An FG of 1.005. Man, this beer really thinned out. And I like it! I'm going to rearrange this recipe to incorporate rice adjuncts and get the ABV around 4.2%. Turn it into the perfect session beer.
In Process: Mango Beer, Homebrewers Pale Ale
Bottled/Kegged:Spicy Light Rye, Rice-adjunct Pale Ale, Mild Bourbon Porter, Roasty Stout, Basic Light Mead, Bourbon County Stout Clone
Up Next: Berlinerweiss, Chocolate Raspberry Ale, and American IPA