I brewed a English Barley Wine on Friday but over sparged. So instead of a 5 gallon batch at about 1.090, I wound up with 6.5 gallons at 1.070. Obviously my keg only holds 5 gallons. In order to preserve the batch I went ahead and transferred it to my fermenter and pitched my yeast. Obviously I could just let it go and call it something else and have a very good beer, but I really wanted that higher gravity.
Question: I figure I'll adjust the gravity by adding some malt extract (most likely powdered). How do I calculate how much to add?
Thanks in advance.
Question: I figure I'll adjust the gravity by adding some malt extract (most likely powdered). How do I calculate how much to add?
Thanks in advance.