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I'm getting the impression you're underway with this and need to act - an accurate calc of how much honey to add to get to your target OG is a bit beyond my ability to crank out rapidly, but - presuming you're making a 5.5 gallon batch (like the OP), with the equivalent of an 11 lb grain bill...

Brewed this one, been in the bottle 5 weeks, but carbing kinda slow. Great taste and color, the spices are subtle, will def make this one again. https://www.homebrewtalk.com/showthread.php?t=145580&page=63&highlight=holly

Well - if you don't have any more malt extract syrup on hand, or any light DME, you'll be able to bump up the alcohol content with the extra sugar, but will probably still taste a bit "thinner." Having plenty of yeast is a good thing! Other idea, though not true to the OP's recipe, would be to...

11 small (2.5 gallon) batches since April, when I returned to this fantastic avocation.

@Northern_Farmer - I started brewing again (after a 30-year hiatus), and now do 2.5-gallon BIAB batches on my stovetop. Skipped over extract, knowing I would get better faster if I went straight to all-grain. 2.5 gallons with a BIAB setup lets me (a) save on equipment - and, it's small enough...

+1 on the mobile version being less than useful...but the desktop version was well worth the $28 - does so many calcs, and the notes section lets you record what went right or wrong for future correction...

Has anyone tried this recipe, substituting in Wyeast 1450? First time using this yeast and plan to do up a 2.5 gallon batch in the next week or so. Heard 1450 is a very low-floc strain, all advice appreciated and welcome.

This turned out very nicely - 3 weeks in the bottle, 2.2oz priming sugar for 2.5 gallons - nice carbonation, very good flavor!

Opened this after 5 weeks in the bottle - very nice, smooth, maybe a little under-carbed (my bad), but a really nice beer! Props to the OP.

That sounds like it's going to be....lively. I used 2.2 oz of dextrose for 2.5 gallons - and THAT seemed like a lot to me. Beersmith was showing me 2.4 vols - I'll know right about Christmas...

Well - if it looks fine, smells fine, and tastes fine, it probably is fine....did you make a starter (was the yeast raging) - I could see where it could crank down in 7 days (though let mine go for 12 :)).

Just bottled 6.5 liters of this one today. My numbers were a little off - 1.064 / 1.012 (oops), but the sample I pulled at bottling tasted just about right! Sort of a fresh bread smell coming from the fermentor. A little of the expected "green apple" flavor at bottling, but this one is my...

to the yard.

opportunities galore, kids.

which although tasty,

I get my replacement gromm...er, gaskets here: http://www.ebay.com/itm/111624217230?_trksid=p2057872.m2749.l2649&ssPageName=STRK%3AMEBIDX%3AIT&afsrc=1&rmvSB=true

Have you downloaded the Bru'n water spreadsheet? Just starting to use it, but there's a place to input your water chemistry, and a way to select the beer style you have in mind, and work the modifications you would need to make to your water to make it suitable for the style you have in mind.

Gonna make an attempt with EdWort's Hefeweizen recipe tomorrow: https://www.homebrewtalk.com/showthread.php?t=35679 Will make this as a 2.5 gallon BIAB - make a starter today, build the water using Bru'n Water spreadsheet, and really be precise about this one...

Small bottle of phosphoric acid from Great Fermentations - gonna build my water from now on....

But that color looks awesome....welcome from California...