My og was originally in the 1.080 range. I dilutted my batch to 6 gallon to bring it down to 1.070. This seems almost 20. Points high to me. I used almost 10 lbs of malt. 1/2 lb was an amber dry malt. I think 6 lbs of pilsen dry malt and 3.3 lbs of I believe Munich liquid malt. I will check for sure when I get off work. It was hopped at beginning at 10 minutes to go and at end of boil. 45 minute boil. I will also check names of hops at home. Do you think this will still turn out and what effect will the higher og have? Thanks for all your help. Tim