Oversparged wort

elvis156 · Dec 7, 2012

Hello All,
My first post on here.....I brewed a 10 gallon batch of stout last weekend and apparently oversparged. Sparged with close to 5 gallons of water and didnt realize the fatal error until went to take a reading and a sampling when filling the fermenters.
The end result tasted VERY watered down and my SG reading was 1.052.

Is it possible to fix this weak batch by cooking up another batch of overly concentrated wort to add at secondary?

My intention is to maybe mash enough grains for 6 gallons, using 3 gallons of water to start. Will this work to cook up a batch of 2-3 gallons of VERRY concentrated wort to add and balance out the overly weak batch?

Other options?? Thoughts??

Thank you all!!

billl · Dec 7, 2012

Not sure what you mean by "oversparged". For a 10 gallon batch, you typically should be sparging with 5+ gallons to hit your starting boil volume.

boscobeans · Dec 7, 2012

How about boiling up a couple of pounds of a dark DME and mixing it into the beer. Plug it all into a calculator and see what you could expect as far as color, flavor, alcohol and SG.

1.052 is not that far from a few decent ales out there but as far as the flavor goes??
OMO

bosco

broadbill · Dec 7, 2012

I see no issue with a 1.052 stout.

Bobby_M · Dec 7, 2012

When you're brewing a certain volume of beer (intentionally I mean), you really don't have a choice as to how much water you put through the process do you? I agree with everyone asking you to qualify your concern about oversparging. I mean, that is a real thing but I don't think you are using it in the way I understand it. It sounds to me like you didn't get the OG you were expecting, but that's either a recipe or efficiency issue so it would really help to list your recipe and process in excruciating detail if you want detailed help.