td;lr: My latest brew has an accidental OG of 1.120, and I need to make sure I'm not missing something, having never tried brewing a beer this big. Any help is appreciated.
Long version: I'm relatively new to homebrewing, having only started a year and a half ago. Up until now, I've been using kits and modifying them to my taste. But for my next batch, I wanted to try something a little more original, so I looked up a recipe for an Oktoberfest-style ale, that I modified a little. In short it's as follows:
1 pound Vienna malt
1 pound Munich malt
11 pounds LME
Rather than the more traditional hops, I used Citra, .5 oz at 20mins into the boil, then 1.5 oz at 40 mins. I was also planning on dryhopping with another .5 oz a week before bottling.
Because I had planned to go a little bigger with this beer, I went with WLP575 for my yeast with a 24 hour starter.
The recipe was supposed to yield an OG of ~1.080 or so for a ABV if around 7%, but I guess the LME that was used in the recipe was less concentrated than what I picked up. I should have done the math myself beforehand, but long story short, when I took my gravity reading, it was 1.120. At least I am happy that fermentation has started quickly: it was bubbling within 4 hours and a krausen had formed within 6. I have a blow-off tube running into a growler a third filled with a starsan solution, and that is sitting in my bottling bucket to catch the inevitable overflow.
For my next steps, I'm planning to add another vial of yeast I was thinking a WLP099 to carry the fermentation through to around 1.030 or so. But other than that, I'm not sure what I ought to do differently from any of my previous brews. Am I missing something? Thanks in advance.
Long version: I'm relatively new to homebrewing, having only started a year and a half ago. Up until now, I've been using kits and modifying them to my taste. But for my next batch, I wanted to try something a little more original, so I looked up a recipe for an Oktoberfest-style ale, that I modified a little. In short it's as follows:
1 pound Vienna malt
1 pound Munich malt
11 pounds LME
Rather than the more traditional hops, I used Citra, .5 oz at 20mins into the boil, then 1.5 oz at 40 mins. I was also planning on dryhopping with another .5 oz a week before bottling.
Because I had planned to go a little bigger with this beer, I went with WLP575 for my yeast with a 24 hour starter.
The recipe was supposed to yield an OG of ~1.080 or so for a ABV if around 7%, but I guess the LME that was used in the recipe was less concentrated than what I picked up. I should have done the math myself beforehand, but long story short, when I took my gravity reading, it was 1.120. At least I am happy that fermentation has started quickly: it was bubbling within 4 hours and a krausen had formed within 6. I have a blow-off tube running into a growler a third filled with a starsan solution, and that is sitting in my bottling bucket to catch the inevitable overflow.
For my next steps, I'm planning to add another vial of yeast I was thinking a WLP099 to carry the fermentation through to around 1.030 or so. But other than that, I'm not sure what I ought to do differently from any of my previous brews. Am I missing something? Thanks in advance.
