Working Out Sg When Adding To Wort Mid-ferment

[Ester Trub]

I recently made my first AG weizenbock, but when the OG was measured it only came out to 1.050
I only found this out a few days after it had started fermenting, as my friend was the one who put it down.
I wanted the OG to start at 1.070 and on the advice of a friend, was told to add 500gm of LDME and 500gm of dex to it in order to maintain body, but still bump up the alcohol.

If I enter these figures into Beer Smith it adds 19 extra points to the estimated gravity, is this what I could expect to add to the actual OG?
Or is there a better way to work these things out?

 

[Adamt]

That's one easy way to work it out.

 

[A3k]

That's how i've worked similar stuff out in the past.
If you're going to boil the malt it in a little water,
calculate your original efficiency using the final volume into the fermenter and Starting Gravity. Type that into the efficiency field with your original recipe in beersmith.
Then add that water to the batch size and add the exta malt to the recipe (keeping the efficiency field the same) and it should give you a pretty accurate SG to base everything on.

Cheers,
Al