I know that you take an initial gravity and a final gravity..thats fine..
in first fermentation i added all my malts etc...this stood for 3 days...the gravity came down from 1038 to 1016...then I added another 1kg (2lb?) of glucose powder. this raised the gravity back up to 1036.
after 7 days the grav' is down to 1006 and ready for sec' ferm'..
i dont think the normal way of reading the alcohol content will work in this situation...
The glucose would have added the same number of points - 20 - had you added it pre-fermentation. Thus your theoretical OG is 1058, giving you somewhere around 6.7% with your FG. That's going to be a pretty dry beer.
Too dry? You're getting something very close to 90% attenuation with those numbers. What yeast are you using? Did I screw up?
Either way, as near as I can figure it that's where you stand.
Next: Tousted Out Stoat, Hop Bomb, Ordinary Bitter
Bubbling: Belgian Summer Bitter, Vienna Steam Beer
Kegged: Christmas Ale
Drinking: Saison Bātard