Extract During Fermentation to Fix Gravity

[Douglefish]

So I brewed a Belgian Blonde yesterday, and sparged way to fast and came up about 10 points short. It's a 30 IBU beer, with about 3 lbs of sugar in a 11 gallon batch. I didn't have time yesterday to mess with it, but am wondering if I should add about 2.5 lbs of extra light extra to get it close to what the original OG should be? I'm thinking it would be best so that the BU/GU is correct and also the Sugar % is also correct?

Can I do this today?

If so, how long do I need to boil the extract? (15 mins)

 

[MalFet]

Ideally, you would have added the extract to the boil, but you can probably do it now without too many adverse consequences. Boiling for 15 minutes will kill all the germs, but when you do your calculations don't forget that you'll be adding water in addition to dme.

 

[ThePearsonFam]

+1 to adding during the boil.

It certainly wont hurt to add it now. 15 minutes should be fine. Consider adding just enough water to liquify the DME and allow it to boil.

Does your beer really NEED the addition or is it just something you WANT to do for ABV? I mean, if it's a reasonable estimated ABV, then why not leave it alone to see if you like the recipe and sparge slower next time you make it?

 

[Douglefish]

I'm actually ok with the ABV that it would end up at. I'm just afraid that the percentage of sugar is way to high now, and I also am worried that it may be too bitter now.

I definitely contemplated just letting it go, I guess that's what I'm looking for a recommendation on?

 

[ThePearsonFam]

Ok, now I understand... I thought you were more concerned about the ABV. I didn't read the BU/GU bit correctly. It certainly shouldn't hurt to add it now. Just use non-pilsner DME to avoid DMS concerns (if you are concerned at all) and boil it for at least 15 minutes to kill the bad stuff.