yup figured it out a couple hours after fermentation started. poor control of stove top temp lead to too hot water during mash. was too late. new to brewing. didn't realize this stopped sugar conversion. bottom line, found 1 lb of DME laying around the next day. did the process as stated in original question. just curious as to what you think the outcome of the beer will beSomething is very off here. Can you explain your process from the start - including recipe? It's virtually impossible to end up with a 35 point trippel, so something is amiss.