Watering down beer

[bj]

I brewed my summer pale ale today,

70% Maris Otter
23% Pilsner
7%Wheat
Willamette & Cascade to 35ish ibus

Got a bit distracted and forgot to add water to the boil to make up for evaporation and subsequently ended up with less wort in the fermenters with a higher OG 1.059 than the targeted 1.050.
What i thought i would do is top up with bottled or filtered water towards the end of fermentation (to avoid contamination).
I usually would leave it, but i want this beer to be reasonably sessionable
Can anyone see any problems with adding the water?
Cheers
Brendan

[Michael]

People do this all of the time with extract brewing. It is even on the directions for the Cooper's kits. My only caution is that if your water has a heavy chlorine content, it can affect your taste. (Never hurt mine though)

edit...I think I recall that JT waters his down by adding frozen pre-boiled water.

[Soren]

as long as your water is clean I say go for it but I'd add the water ASAP and not wait til the end of ferment because: a) any oxygen in the water can be scavenged by the yeasst and b) any bacteria that might be in your water will have a hard time competing with a roaring ferment.

[denimglen]

Also remember you'll be diluting your IBUs as well.

Otherwise cooled boiled water will be fine to dilute with.

[bj]

Cheers for the advice. Added filtered water up to my target volume so IBU and OG are as planned.