Trying to get a sour solera going. Goal was 1.060 - 1.065 wort with 10 gallon post boil volume.
Recipe:
11lb pale
11lb wheat malt
3.5lb oats
1lb rye
Mash at 155 for 45 minutes. Raised to 170 for sparge. Collected 12.5 gallons.
Was trying to squeeze in a brew session on Sunday when I was on call for work. Very slow day usually, never get called in. 5 minutes into the boil I got called in. Short boil and rapid cool left me 2 gallons over target with a 1.042 gravity.
Fermenting in a 1/2 barrel Sanke with 1.5L starter of
White Labs 670
Funk Weapon 2
White Labs 655
My efficiency stunk (kinda on purpose to get some unfermentables) but was worse than expected (barely over 50%). Lack of long boil didn't help either. Was planning on brewing a small batch to top off the keg in the future but really only have room for another 2 gallons with what I've put in there already.
What is the best way to increase the gravity of the whole batch to the 1.060 level. Thinking of bringing in extract and making syrup out of DME to add to the fermenter. Bad idea? Other alternatives I thought was ferment out for 6 months and bring 3.5 gallons out to age on some peaches I have frozen. Then top up solera with strong wort.
Very fearful that the starting gravity is too low to make the beer I'm looking for.
Recipe:
11lb pale
11lb wheat malt
3.5lb oats
1lb rye
Mash at 155 for 45 minutes. Raised to 170 for sparge. Collected 12.5 gallons.
Was trying to squeeze in a brew session on Sunday when I was on call for work. Very slow day usually, never get called in. 5 minutes into the boil I got called in. Short boil and rapid cool left me 2 gallons over target with a 1.042 gravity.
Fermenting in a 1/2 barrel Sanke with 1.5L starter of
White Labs 670
Funk Weapon 2
White Labs 655
My efficiency stunk (kinda on purpose to get some unfermentables) but was worse than expected (barely over 50%). Lack of long boil didn't help either. Was planning on brewing a small batch to top off the keg in the future but really only have room for another 2 gallons with what I've put in there already.
What is the best way to increase the gravity of the whole batch to the 1.060 level. Thinking of bringing in extract and making syrup out of DME to add to the fermenter. Bad idea? Other alternatives I thought was ferment out for 6 months and bring 3.5 gallons out to age on some peaches I have frozen. Then top up solera with strong wort.
Very fearful that the starting gravity is too low to make the beer I'm looking for.