Splitting batches to solve maltodextrin debacle??

Yesterday I brewed another extract dunkelweizen. This is the 3rd or 4th time I've brewed this recipe, and always love it. The recipe calls for 1 lb Maltodextrin. I used to be concerned about 1 lb, but it always comes out really nice, so I go with it.

WELL, yesterday we went to take an OG reading (target about 1048) and realized something was wrong when we hit 1063. Tracing back the steps, turns out we thought we were putting in two 8 oz bags, but actually put in two 16 oz bags. YEP, we did.

SO, I've thinking about ways to save this thing from being syrup. Do you guys think it would work if I brew another batch minus any maltodextrin, let them both ferment down, and then mix the batches half-and-half? In theory, I feel like that should get me close to the correct ratio, but I have never split batches. Any advice?

bump.

The malto dextrin does not provide sweetness it provides body. Taste it first to see what you think. It will just have a good amount of body not sweetness.

Forrest

Yup, it won't be sweeter but what you mentioned will work fine if you want it to be similar to what it has always been like in the past. Personally, I'd let it ride. It'll be thicker but not syrup like.