Too much malt in my rye/wheat

[CptFacePuncher]

Hi all. I just brewed a batch today and realized i put in about 50% more malt than I had planned and would like to know if anyone else has ever done something so stupid and any corrective action I could take.

Recipe I wanted to make was:
5 gal batch
1lb. Flaked rye (steep 30 min)
3lb. Wheat DME
3lb. Pilsen LME
0.25 oz. Falconers Flight hops @ 60 min
0.5 oz. Falconers Flight hops @ 20 min
0.5 oz. Lemon zest @ 15 min
0.25 oz. Falconers Flight hops @ flame out
WPL 320 American Hefe
0.5 oz. Lemon Zest in Secondary

What I didn't pay attention to is that when the guy at the LHBS was helping me get my ingredients, he gave me 3 lb. of wheat LME in addition to the 3lb. of wheat DME that I had picked up and I didn't realize it. When I was brewing, I just added all 9lbs. of malt. When I measured my O.G. i realized I was way higher than expected (~1.07 vs. ~1.05) and now I have a beer that's going to come out overly sweet and way higher in %ABV than I had originally planned.

So one thought I had was to boil some more hops in a gallon of water and add it to the primary. Would that work or would it just mess things up further?

 

[gabeweisz]

It's going to be stronger than expected, but not rediculously so. Give it a bit more fermentation time and call it an "imperial" and you'll be all set.

 

[GilSwillBasementBrews]

I think it would be fine either way. If you were heavy into fermentation i'd leave it alone but since you just brewed it I think it would be fine to dilute it down to the OG you want it to be at.

 

[CptFacePuncher]

Thanks for the reply guys. I think I'll just leave it alone then and maybe call it a double wheat. If it comes out too sweet I can make up some bitter citrus juices and make shandies out of it.