Double (Boil) Trouble?

[GHBWNY]

I brewed a concoction yesterday with steeping grains and DME.

Steeped the grains. Started boil, added 1/2 (3 lb.) the DME, bittering hops, then late addition. The boil finished and I took the pot downstairs to the laundry tray and hooked up the wort chiller. After cooling to about 170F, I realized, "Crap! I forgot to add the other 1/2 of the DME!!" So, I brought it back upstairs and put it back on the stove and re-boiled it and added the other 1/2 of the DME for another 15 min.. Re-chilled @ 65F, OG (1.064), hydrated/pitched yeast, aerated, ferming @ 63-64F ambient.

How bad did I screw this up?

 

[RM-MN]

I brewed a concoction yesterday with steeping grains and DME.

Steeped the grains. Started boil, added 1/2 (3 lb.) the DME, bittering hops, then late addition. The boil finished and I took the pot downstairs to the laundry tray and hooked up the wort chiller. At about 170F I realized, "Crap! I forgot to add the other 1/2 of the DME!!" So, I brought it back upstairs and put it back on the stove and re-boiled it and added the other 1/2 of the DME for another 15 min.. Re-chilled @ 65F, OG (1.064), hydrated/pitched yeast, aerated, ferming @ 63-64F ambient.

How bad did I screw this up?

All your DME needed was pasteurization and maybe not even that. Pasteurization would happen withing a minute at 170. By bring it to a boil again you may have increased the bitterness depending on your hop schedule. RDWHAHB

 

[mdindy]

I agree with RM-MN about the hops, other wise not a huge deal it should be fine

 

[GHBWNY]

All your DME needed was pasteurization and maybe not even that. Pasteurization would happen withing a minute at 170. By bring it to a boil again you may have increased the bitterness depending on your hop schedule. RDWHAHB

Hops were 1 oz. Amarillo and .5 oz. Liberty @ 60, .5 oz. Liberty @ 20. OG sample tasted on the bitter, but sweet side.

I did RDWHAHB during brewing, but maybe should have waited until AFTER.

 

[jbaysurfer]

Hops were 1 oz. Amarillo and .5 oz. Liberty @ 60, .5 oz. Liberty @ 20. OG sample tasted on the bitter, but sweet side.

I did RDWHAHB during brewing, but maybe should have waited until AFTER.

Yeah, just add the DME at 170 next time. You'll be fine though. Minor screw up if you're brewing to style maybe, but it'll be fine.

 

[RM-MN]

Hops were 1 oz. Amarillo and .5 oz. Liberty @ 60, .5 oz. Liberty @ 20. OG sample tasted on the bitter, but sweet side.

I did RDWHAHB during brewing, but maybe should have waited until AFTER.

Your Amarillo and Liberty at 60 had probably given up all their bittering already but the Liberty at 20 probably became a bittering hop instead of flavor hop due to the extra time at boil. It will still be beer and you certainly could have made much worse mistakes and still made beer. Enjoy and if you like it, brew it again without the mistakes and see if it turns out better.

 

[GHBWNY]

Your Amarillo and Liberty at 60 had probably given up all their bittering already but the Liberty at 20 probably became a bittering hop instead of flavor hop due to the extra time at boil. It will still be beer and you certainly could have made much worse mistakes and still made beer. Enjoy and if you like it, brew it again without the mistakes and see if it turns out better.

I agree with your assessment of the bittering factor. I had hoped the Liberty @ 20 would put a little spiciness on the back end. When I set up to brew, I *thought* I had other usable hops in the freezer, but the Amar. and Lib. were the only ones still vacuum-sealed. The dozen or so others I had were outdated and opened and although frozen, I didn't feel it was worth taking a chance as the primary hops in a brew (I might use them for dry-hopping). I also had fresh Hallertau, but didn't think it would work for this style.

With the golden light DME I had on hand, and trying to work with what I had and loosely following another recipe, I was shooting for a honey-ish/amber-ish IPA. Although I realize nothing can be done IBU-wise (it should finish in the high 30s) at this point, I'll taste it at the end of active ferm and see if it merits a dry hop for at least an aroma balance. But I don't want to "play" with it too much at this point since it's probably going to end up on the maltier side for an IPA. Your suggestion to let it ride as is and try to do better next time is well-advised. Thanks.