Well, the yeast is definitely going crazy with the super late addition of the LME that I had forgotten!
My question is, with the last addition of the LME, how will that affect my Malt to IBU ratio? Significant? will it balance out? Too soon to tell?
You may have gotten slightly better hop utilization with a wort closer to 1.048, but it probably will not be noticeable.
Also, now that I have no idea what my ABV will be (even without the forgotten LME, my OG was 1.072)
ABV will be calculated according to the OG of the recipe and the FG achieved. Late addition of the LME will have no effect on ABV. The yeast will use it all.
how much priming sugar should I add to carb this up? My original recipe was a target ABV of 10.8, so I would assume that I would add something extra to help with carbination?
OG and FG has nothing to do with the amount of priming sugar to use, unless you stall the fermentation by racking to a secondary after seven days, or whatever the recipe instructions specify.
The amount of priming sugar to use depends upon how many volumes of CO2 you want in the beer, after bottle conditioning is complete.
Any help would be great.
Thanks!
