I brewed the houblonmonstre all grain on Sunday. When I went to mash I realized the grain had come uncrushed. I tried my best to crush it by hand, but the OG ended up being about 45 points below the spec sheet. Sheet = 1.085 and my OG was 1.040.
I looked on line and calculated how much extract to add to five gallons to bump the gravity up post hoc.
DME ~ 45 points per pound/gallon X 5 gallons = ~ 225 points needed. So I bought 6 pounds of DME and its coming in a day. Going to use about 5 1/2 pounds of it.
In the meantime I have a few questions about exactly how to feed my yeast this precious sugar.
First I should mention that the yeast have already chewed through the available sugar and most of the rigorous primary fermentation has stopped.
Here is my plan. I’m going to siphon about a gallon of the wort and add as much extract to it as I can and then bump up the volume as necessary to saturate the extract.
I am then going to heat it to some undetermined temperature. I realize if I boil it it will sanitize the wort, but I will lose the alcohol around 170 and probably some of the other flavor/hop components.
Should I heat it and keep it under 170?
Also, how long should I heat?
I also have some extra hops (summit). Do I need to add any hops to this mixture or would that be pointless? I know if this works the hop utilization will be messed up, but I can’t think of any way around it.
Is this even going to work? Let me know flaws in the plan, better alternatives, or if I need to provide more info. Thanks in advance!