Over diluted a batch... any fixes?

[witko]

Hey all... This is my first post here. Been looking for just over a month, since I started off homebrewing. Found lots of great info and seems like a super helpful and welcoming community.

My first batch was an extract based Saison recipe and was hugely successful. I've really fallen in love with Saisons and look forward to my next batch.

The second batch I did is an Irish Red Ale (one of my fave styles). I knew something was up when I did my brew because my OG came in about 0.030 points low. I have a feeling it's because I filled above 5 gal when I topped it up.

Brew method was Partial (using biab for mash). Here's my recipe:
3 lbs 2 Row
3 lbs Maris Otter
1 lb Crystal 10L
.5 lb Crystal 60L
.25 lb Roasted Barley
4.5 lbs Pale LME

.75 oz East Kent Golding @ 60
1 oz Willamette @ 15
3g Irish Moss @ 10
.25 oz East Kent Golding @ 2

Safale S-04 (1 liter starter)

Target OG was 1.085, Measured was 1.052.

I actually forgot to take my OG reading when I brewed. I remembered about 45 minutes after I put my fermenter on the shelf. So I went back and checked it. Panicked because it was so low so decided to throw some sugar in. Dissolved 1 lb of Dextrose and 1/2 lb of brown sugar in about 3 cups of water and added that. Further diluting.

4 days later the SG was holding at 1.018 so I racked to secondary. I was right on the 6 gallon mark when I put it in the carboy. Thought this wasn't right and, in hindsight, this is probably when I should've attempted to fix things.

Bottled 2 weeks after brewing with 3.3oz of Dextrose. FG @ 1.016. Sampled and it was definitely tasting watery.

It's been in bottles for about 9 days now. Opened one this afternoon. Not good at all, doesn't taste "off", just watery. Carbonation was almost non-existent (probably because my calc of 3.3 oz was based on 5 gallons, not 6). Only a few bubbles on the surface.

So... the big question... is there anything I can realistically do to get some body and flavour back into this? Should I just tuck it into the back of my cellar for a few months or should I get my hands on a wine mother and make 6 gallons of Irish Red Vinegar?

 

[UglyDude]

I've been brewing prepackaged extracts for a couple years now and am happy with that...

so, I am not going to be able to offer much, but, the beers (twice... i know, i know)... the beers I over filled, just came out light. I was lucky that one was a blonde ale and one was a creme ale. they weren't crazy watered, probably had an extra .5 gal max, and I was also lucky that it was after I started kegging so carbonation was a non-issue.
Basically i ended up with a "lite" ale that worked out OK for hot days outside. a easy drinking session beer. I also like Irish Reds and have not experienced this problem there, but my guess is, stick it in the back of the garage until it gets warm outside and hope for the best.

 

[wildactbrewer]

Congrats on joining the brewing world!

There are a lot of variables in play here so I will do the best I can with answering some of your questions. I entered your ingredients into a calculator and came up with a target SG of 1.074(based on %75 Brewhouse)

The style guidelines for an Irish Red are between 1.044 and 1.060. Either way, your SG should have come in higher with that grain bill. Did you crush your grains first? What temp did you mash and what was your mash volume?

As for fixing what is already done, unfortunately once the beer carbonated there really isn't much in the way of adjustments that can be made. The important thing to do is take accurate notes of everything (both good and bad) that happened during your brewing process and make adjustments as needed for the next batch.

Brewing is a learning process for everyone from the first-brewer, to the guys and gals that have been doing it for ages! I know I've made my share of woopsies

 

[witko]

Congrats on joining the brewing world!

There are a lot of variables in play here so I will do the best I can with answering some of your questions. I entered your ingredients into a calculator and came up with a target SG of 1.074(based on %75 Brewhouse)

The style guidelines for an Irish Red are between 1.044 and 1.060. Either way, your SG should have come in higher with that grain bill. Did you crush your grains first? What temp did you mash and what was your mash volume?

As for fixing what is already done, unfortunately once the beer carbonated there really isn't much in the way of adjustments that can be made. The important thing to do is take accurate notes of everything (both good and bad) that happened during your brewing process and make adjustments as needed for the next batch.

Brewing is a learning process for everyone from the first-brewer, to the guys and gals that have been doing it for ages! I know I've made my share of woopsies

Yeah, I was trying to bump up the ABV a bit. Not too worried about hitting style guidelines at this point as much as I am making good, drinkable beers.

Yup, grains were crushed by the local brew shop I bought them from. I mashed at 154 degrees for 60 minutes. Mash Vol was about 4 gal (working with a 5 gal kettle right now).

Luckily my OCD tendencies have ensured that I have a pretty thorough brewing journal.

Thanks for taking the time to respond!

Cheers.

 

[MindenMan]

I agree, with that recipe you should have 1.082 to1.085. At 6 gallons you should have had 1.069 or so, well within the BJCP 9-D Irish Red Ale guidelines. 9 days after bottling I wouldn't expect a lot of carbonation. Some beers really need time to blossom; carbonation improves mouth feel for a lot of beers, so just stash it away, and try in six months. With an ABV of 8%, it will taste like something when ready.

NOTE: I wrote this post before the others were there.

 

[zippyclown]

For real, stash them away for 2-3 more weeks and try again. You might be surprised at how it changes with time & proper carbonation. If you still don't like it after that, I guess you struck out, but you've learned a few lessons that you will take with you on the rest of your journey. I wouldn't jump through too many hoops trying to fix a beer that's already been bottled and primed up.

 

[witko]

I agree, with that recipe you should have 1.082 to1.085. At 6 gallons you should have had 1.069 or so, well within the BJCP 9-D Irish Red Ale guidelines. 9 days after bottling I wouldn't expect a lot of carbonation. Some beers really need time to blossom; carbonation improves mouth feel for a lot of beers, so just stash it away, and try in six months. With an ABV of 8%, it will taste like something when ready.

I think that's the plan then. I'll reach back into the cellar every couple weeks and give it a taste to see where it's at. In the meantime I think I'll use some ACV and see how it works as vinegar

 

[ss4ivan]

Your carbonation might be slightly lower, but not flat. Wait another week and a half to try another bottle. I have had bottles that took 3 - 3 1/2 weeks to fully carbonate. Let them condition awhile, it may get better with time.

 

[Hoppity]

Make a stout and make black and tans with it. Never say die.

 

[ol-hazza]

I wouldn't get too worried, defnately wait another couple of weeks and try it again.

One other thing to take into consideration is that when doing less than a full boil and topping up with water is that you get lower hop utilisation, i calculate this recipe at 9 ibu (tinseth) on brewersfriend... which is really quite low