I posted this in the Beginner forum and got absolutely no love, can someone here help me out with this?
I just finished brewing an IPA (as my first all-grain brew!) via the BIAB method; nailed my OG thanks to 80.7% mash efficiency. However, I forgot to take boiloff into account and ended up with 4 gallons instead of 5 into the fermenter.
As a result, my OG of 1.066 took a hit to an OG of ~1.052 after adding 1 gallon of top-up water to the fermenter.
I'm thinking of boiling up a solution of 1/2 gallon water to 1.5 pounds table sugar and adding it into the fermenter after primary fermentation is done to take it back up to around 1.066. I was hoping to hit my ~7% ABV target on this, but as it stands, BeerSmith is predicting 5.6% after my absent-minded boiloff oopsie and water top-up.
My question being, how much of a thinning effect (or anything else unpleasant) will this amount of added sugar post-primary fermentation have on my beer? Could the original recipe stand up to this sort of addition with little ill effect? In the recipe below, it would equate to 11.1% of the grain bill, knock the 2-row down to 81.5% and the 40L to 7.4%
If it helps, I mashed at ~153F for an hour. The temperature dropped a bit (to around 148ish) and stayed at that temp for about 15 minutes, and I added hot water to bring the temp back up, and repeated this 2 more times. So during the mash, it was probably at 148-150 for a total of 20 minutes, but around 152-153 the remainder of the time.
11 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 91.7 %
1 lbs Caramel/Crystal Malt - 40L (40.0 SRM) Grain 8.3 %
1.00 oz Centennial Hops [9.70 %] - Boil 60.0 min Hop
1.00 oz Centennial Hops [9.70 %] - Boil 20.0 min Hop
2.00 oz Centennial Hops [9.70 %] - Boil 5.0 min Hop
1.0 pkg Safale American (DCL/Fermentis #US-05) [50.28 ml] Yeast
1.00 oz Centennial Type Hops [9.70 %] - Dry Hop 7.0 Days
And here's a screencap from BeerSmith: