Post fermentation additions

[dean_wales]

Hello,

I have under-bittered my latest brew and need to add at least 5 IBU if not 10 IBU more bitterness to the 6.25 Gallons I have in the fermenter.

I would prefer to use the Saaz hops I have rather than buying some hop extracts/oils.

How many grams of hops in how much water would I need to boil on the stove top to increase the bitterness by the above amount? Would it need to boil for 90 minutes?

I could do with adding some more aromatic malt using some kind of mini mash too, could I combine these?

Has anyone done anything like this before?

Thanks,

Dean.

PS The beer has already fermented out and is at its FG.

[WishboneBrewery]

You might be better Dry Hopping the beer in the fermenter, I've done this with something I found too sweet with not enough bitterness and it worked a treat at livening up and cutting through the sweetness... Made a cracking beer.

I've never dry hopped with Saaz myself, maybe see if anyone else has.

*edit,
if its your Leffe clone, the IBU's shouldn't be that high anyway, it will improve with age is my guess.

[EoinMag]

Personally I'd say that to add bitterness at this stage you're better with adding isomerised extract. Anything else will be likely to just add aroma, which will bring more hop character, but none the less it will be an aroma addition.

[boingy]

...at this stage you're better with adding isomerised extract...

+1 to that

Alternatively, drink it as it is, be happy and change the recipe for next time.