Either you got a significantly higher rate of efficiency than beertools was set for, or perhaps there was a mistake measuring your grains and you just got a kg of extra malt by mistake - or perhaps a combo of both. If this is one of your first AG brews, I suspect more of the former and you just need to work your actual results into your expectations If its a one off aberration and you have had a number of brews work out closer to your expectations, I suspect the latter and you just have to hope that either the HB shop or you don't make the mistake again.
Getting unexpected gravity out of their brew is one of the reasons why a lot of brewers like to measure their gravity at Pre-Boil. Once you know the pre-boil gravity, you can use that figure to work out if what you expected to happen, is what did happen. Then you can do things like add water if you are high, add some DME if you are low - and importantly, add or subtract hops to keep the bitterness and flavour/aroma balance you intended.
Your beer will be a bit less bitter, a bit less hoppy and a bit less malty than you planned for - Not a great tradgedy, but maybe next time (hopefully there wont be one) split the difference. A few more litres of slightly stronger beer rather than all one way or the other.
It will mostly likely still be just fine but - here's a couple of things you can do if you really want.
Have a taste out of your fermentor, and if its really lacking in hop flavour you can dry hop
When the fermentation is finished - ie: gravity is stable for a couple of days... dont bottle it yet. Just put the fermenter in the coolest place in your house, or if you have it in a fridge, set it to chill down. Before that, take a small PET coke bottle, tap it full from the fermentor making sure you get a good bit of yeast in there, add the appropriate amount of priming sugar, put it in a warm place. When its fizzy (you can check by squeezing the bottle) but it will only be a few days - chill it down and pour yourself a taste. If its not bitter enough - add some ISO hop extract to the fermentor. You could just taste from the fermentor... but I for one find it bery difficult to judge the finished bitterness from an uncarbonated warm sample. A week of extra time in the fermentor wont hurt your beer unless its warmer than average.
But thats all a lot of bothe for a beer that will probably be OK anyway.
Hope thats a little help
TB
