Efficiency redonculously high - had to water down

[Surly_goat]

So i just made an amber ale with a 4.96kg grainbill to a batch size of 21 litres (plus kettle loss) and some how got 86% efficiency measured.

I'm watered it down to get calculated final gravity from 1.060 down to the 1.052 I'm looking for. I'm assuming watering it down in the kettle is going to produce similar flavors to just using less grain in the first place?

 

[cloudybrewer]

If your batch size is now greater than 21L to achieve the predicted OG, technically your IBUs and mineral concentrations (Ca, Cl, SO4, etc) will be lower. How much effect this will have on taste depends on how much extra water you added.

 

[Surly_goat]

took out 3.5 litres of wort and added 3.5 litres of water. Ibus will be what they were calculated to be by beer smith. Based on the EST OG. My mineral profile is pretty close to RO actually. Has almost nothing in it. Mash ph was 5.35 with no adjustments.

 

[cloudybrewer]

You made your adjustment pre-boil? Then, yes. IBUs will be the same.

 

[Surly_goat]

I'm more wondering about the malt flavor. I know the IBU and ABV will end up where i want it.

 

[wilserbrewer]

Shouldn’t be all that much different than intended...fwiw, I think I would have added about half the water you did, and not removed any wort, hence making more beer even if slightly different than the intended recipe.

Question, what should did you do with the 3 L of 1060 wort you removed?

 

[Surly_goat]

Should used it for yeast starters but I wasn't thinking and dumped it. Lol.

 

[cloudybrewer]

Ouch, like a dagger to the chest.