Muntons Hopped Dark Extract Question
Okay, My first time brewing was last Saturday, and a buddy and I did a 3.3lb Muntons Hopped Dark LME and used a Mr. Beer fermenter as the primary.
Our goal was a finished ABV of 9-10% with a flavor rivaling a Thomas Creek Up The Creek (barleywine-esque).
Our ingredients, after talking to an employee at Thomas Creek, were:
3 Cups of sugar dissolved into 4 cups of water
3.3lb Muntons Hopped Dark LME
1 Wyeast Scotch Ale SmackPack
Addition of water to raise finished level to 8 quarts
I brought the sugar and water to a rolling boil and added the LME, added the wort to the additional water and pitched the yeast.
Our initial gravity reading was 1.070 (which seemed right on).
My problem is... I didn't realize that the wort had to be boiled for another hour or so after adding the extract, so we just immediately added the wort to the addtional water and pitched the yeast...
After 96 hours, the yeast is still extremely active and seems to be fermenting at a rapid pace, but will the finished product taste like a donkey's rear end without the additional boil???
Reason: Idiot typo