OK so I feel foolish posting this, but I am very perplexed, so I thought I would ask for help. I brewed my 5th or 6th stout today, probably my 25th batch all total. Here's the recipe:
5 lbs Dark Malt Extract
1 lb dry light malt extract
1 lb 2 row pale malt
1 lb chocolate malt
0.75 lb crystal malt
0.75 lb roasted malt
4 oz maltodextrin
5/8 oz espresso roast coffe grounds
2 oz Kent Goldings
1 oz Fuggles
1 teaspoon Irish Moss
I steeped the grains in 2 gallons of water for 1 hour at around 155 degrees F, then removed them and turned up the heat and added the rest of the ingredients, some toward the end of 1.5 hrs. I then chilled the wort, transferred to fermenter and added water to make a total of 5 gal. Here's my problem:
The specific gravity I measured (repeated samples) was 1.122! I have never brewed a batch over 1.070, and have used this recipe before with only very slight alterations (no coffee)- OG 1.059. I am wondering- is it possible that there is a concentration gradient and my sample (from bottom of fermenter) is more concentrated than the batch average? Is this an expected OG and I have had incomplete grain utilization in the past? How much of the sugars do y'all expect to be fermentable??
I am wondering if my yeast will even be able to function with this density. If so, I wonder if I'll have a 12-13% alcohol monster. (I really don't prefer strong beers). Maybe a lot of it is nonfermentable?
Has anyone out there had any experience with beers of this gravity? Should I dilute with water after fermentation is complete? Any thoughts or suggestions?