Here's the situation: today I brewed a Kölsch style ale, and I encountered two problems:
- The mash wasn't very efficient: 60% instead of 70%. OG 1.038 instead of 1.045.
- It came in under-volume: 4.5gal instead of 5.5gal. I forgot to factor loss from the hops soaking up wort.
My plan to fix both problems is that tomorrow I will brew 1gal of 1.076 wort and add it to the fermenter to gain back both volume and gravity.
- Does this plan sound reasonable? Any drawbacks or pitfalls you can think of? Have I done the math right?
- Do I need to include hops in the new wort addition? I am unsure if the hop utilization of the original wort is sufficient for the full 5.5gal volume or if I need to factor hops into the addition. The wort as-is tastes a little on the bitter side for a Kôlsch, but I've never done a Kölsch before so maybe that's normal at this stage.
- Am I over thinking this? Is there an easier way?
Worth noting that I haven't yet pitched the yeast. The wort and the 1q yeast starter (Wyeast 2565 Kölsch; 1/2 cup pils DME; 48 hours on it) are sitting in the ferm chamber at 60F. I assume that no significant problems will be created by letting the wort sit overnight.
The recipe is pretty simple: 8lb pils, 1lb Vienna, .5lb wheat malt; mash @ 149F 60min; boil 60 min; Hallertau 1.75oz @ 60 and .25oz @ 10. Target 1.045/1.011. Ferm @ 60F until complete, then lager for 2-4 weeks.