RIS partial mash OG to high

[Poochops]

Hi all, I could do with a bit of advice on this please. Did my first partial mash last night to the recipe below, I used 18l of water in total, used 6l for the mash, the temp after adding the grain was just shy of 68 and dropped to 66 after the hour, rinsed the grain for 10mins in the remaining 12l at 74 then combined both and boiled for 1hour ended up with 13.5l in the FV. All good so far.
Chilled in the sink and left overnight, I've just taken the OG and it's 1.104 :-o
So the question is what would you reckon I've done wrong and how much should I dilute with water to reduce it to 1.084ish before I pitch the starter?
Thanks
Si

Title: RIS

Brew Method: BIAB
Style Name: Russian Imperial Stout
Boil Time: 60 min
Batch Size: 13 liters (fermentor volume)
Boil Size: 16 liters
Boil Gravity: 1.063
Efficiency: 60% (brew house)


STATS:
Original Gravity: 1.084
Final Gravity: 1.020
ABV (standard): 8.43%
IBU (tinseth): 69.04
SRM (daniels): 40

FERMENTABLES:
900 g - Dry Malt Extract - Amber (23.2%)
1000 g - Dry Malt Extract - Dark (25.8%)
1000 g - United Kingdom - Maris Otter Pale (25.8%)
100 g - Belgian Candi Sugar - Clear/Blond (0L) (2.6%)
250 g - Dry Malt Extract - Wheat - (late addition) (6.5%)
250 g - United Kingdom - Dark Crystal 80L (6.5%)
125 g - German - Carafa III (3.2%)
125 g - United Kingdom - Chocolate (3.2%)
125 g - United Kingdom - Roasted Barley (3.2%)

HOPS:
40 g - Challenger, Type: Leaf/Whole, AA: 6.72, Use: Boil for 60 min, IBU: 42.5
40 g - East Kent Goldings, Type: Leaf/Whole, AA: 5.46, Use: Boil for 30 min, IBU: 26.54

MASH GUIDELINES:
1) Infusion, Temp: 65 C, Time: 60 min, Amount: 6 L

OTHER INGREDIENTS:
2.5 g - Protofloc, Time: 15 min, Type: Other, Use: Boil

YEAST:
Wyeast - British Ale 1098
Starter: Yes

 

[Leon103]

I guess you under estimated your effieicency.

Just add water to bring back down

 

[Poochops]

OK found a dilution calculator on brewers friend, 3.2 litres of water and it's down to 1082 or thereabouts. What I'm struggling to get my head around is that the only variable is the grain and I seem to have got 20 extra points out of it and there was only 1.6kg of it

 

[dad_of_jon]

OK found a dilution calculator on brewers friend, 3.2 litres of water and it's down to 1082 or thereabouts. What I'm struggling to get my head around is that the only variable is the grain and I seem to have got 20 extra points out of it and there was only 1.6kg of it

1.104 would give you about 12% nowt wrong with that, MJ does a packet yeast that will handle upto 14% just use smaller bottles...


brew 22 -king kong

10/09/2016
2kg extra dark dme
1 kg medium
1 kg ex light
500g dwe
500g candi dark
450g golden syrup
500g aromatic malt
500g dark crystal
250g roasted barley.
250g caramunich iii
20.5 litres - OG 1.108
01/10/2016
1.010 - fg
12.86%

 

[Poochops]

1.104 would give you about 12% nowt wrong with that, MJ does a packet yeast that will handle upto 14% just use smaller bottles...

Ive already got a starter of the British Ale yeast on the go which is good for about 10% and it'll be going in smaller bottles as it is!
This was based on your RIS as you probably noticed, but I used graham wheelers hop schedule cost that's what I had in.

 

[Poochops]

I'm having issues with this brew, it's stalled at 1.030 :-( I tested it on Tuesday and suspected that it was done so I gave it a good rousing and increased the temperature to 22.5 degrees. I just tested it now and it's not moved at all. Any thoughts? I've got a packet of MJ Belgian tripel in the cupboard, was thinking perhaps take 5litres off and pitch this into it to see if it gets going then if it did I could put the lot back into the FV. I'm struggling to think of anything else to try tbh...

 

[Poochops]

Holy thread resurrection batman! I bottled this goulash in March 2017 so it’s now 2 years and eight months old! Decided to have a couple of bottles tonight out of the dozen that are left and I’m not going to lie, it’s just divine, even though I say so myself
Thick, unctuous, dense, such a depth of flavour, roasty, toasted chocolate, silken smooth. If I’d bought it in a tap room for 6-7 quid I’d certainly not be complaining. I'm planning to reduce them to about 4 by March and 3 years old, then I’ll see what they’re like when they turn 31/2 and 4.