I have a batch fermenting that I was planning to dry-hop but decided I wanted to actually increase the bitterness. I was thinking of doing the following process based on this answer which I think qualifies as something close to krausening (albeit somewhat defeating the historical purpose):
- Steep specialty grains in a small amount of water (maybe a quart to a half gallon)
- Doing this instead of using DME is the key thing I'm unsure about, but I have priming sugar already and some extra grains that I was thinking this could be a good use for
- Add most (if not all) of the priming sugar I would normally add and bring to a boil
- Add hops that would have been used for dry-hopping and boil for an hour
- Cool, add to bottling bucket, and proceed as normal
Are there any major downsides or oversights in this approach?