I'm going to be doing a post fermentation boil of some malts to add to a beer that turned out too dry. I was going to steep some crystal malt in about a gallon of water for 30min. Then boil it down to about a half gallon, chill and add it to the beer sitting in the fermenter. I need to know which type of malt would provide me with the most unfermentable sugars after steeping/boiling (C20/60/80...). I would assume that something like Crystal 135/165 would be what I'm looking for but was wondering if there's other malt that would add lots of unfermentable sugars also.
I understand that fermentation will most likely start again but I doubt the yeast will eat through all the crystal. If it's still too dry after a week I'll repeat. My IPA will most likely end up being a 14%+ barley wine but that's fine my me.
I understand that fermentation will most likely start again but I doubt the yeast will eat through all the crystal. If it's still too dry after a week I'll repeat. My IPA will most likely end up being a 14%+ barley wine but that's fine my me.