How to calc ABV when adding sugar in 1st fermenter - Help :0

I'm making a Blue Moon Clone. OG into 1st fermenter was 1.031. Fermenting fizzled at 4th day. Added 2 lb light brown sugar disolved in 2 cups water. OG before add was 1.010 and 2 hours after sugar add was 1.056.

How do I calculate this OG now?

Help us newbies.

Just curious: why did you wait to add the brown sugar?

You added more sugar to your beer than malt, 25 points worth, to be exact.

Your abv will probably be in the 9% range, assuming the yeast ferment back down to 1.010. Since it's sugar you added, it will attenuate within a few gravity points of that.

You started out with 31 gravity points (1.031). Fermented down to 1.010. Then added 46 gravity points of sugar.

Now, add your original gravity points to the gravity points of the sugar addition: 46 + 31. You end up with 77. So, your OG, had you added it all at the start, would have been roughly 1.077.