Brewed an Oatmeal Stout. All went pretty smoothly until we took the post mash/sparge gravity. Target OG = 1.060, 5% ABV Here are the stats:
mashed 12lbs British Pale Ale malt (plus another 3.5lbs of oats, chocolate malt tec.) @ 154 degrees for 90 min.
sparged twice at 170 degrees.
ended up with 7 gal of wort, HERE'S THE PROBLEM We cooled a sample to 68 degrees and took a hydrometer reading... 1.034.
We freaked a bit and added 1.5lbs liquid extract, 2.5c. of maple syrup and 1.5c of light brown sugar. (Way too much we know now)
Ended up with an OG of 1.090!
we pitched one pack of (pre starter) Irish Ale Wyeast. Should we add another pack to make sure there's enough yeast? We did make a starter the day before brew day.
What should we expect from this brew besides a 4% increase in ABV? Too sweet? Too big? longer fermentation? etc
Feeling a bit discouraged with our 1st all-grain attempt. Any help would be greatly appreciated.