5.5 gal. of Noti Brown Ale mashed in…beautiful day so far!
Awesome. Is that snow outside your window? I’ve got 5.5 gal of pale ale in process and chilling to 67f before pitching yeast…good day indeed!
ah dude… i went out for lunch and a couple beers, but i’d still rather be out of the office and working with wort.
Nope, sunny and 60s…at least til the rain starts later today.
on my phone it looked white- whewww :o
I can almost smell that wonderful aroma from here!
whewww indeed!
92% conversion efficiency, 91% mash efficiency!
Man, that’s pretty, well,…efficient !
wowzer! very nice. im locked in about 85%- room to grow!
anyway, its 3:30pmest and brew day is done…time for my kolsch homebrew ;D
Do you mind sharing you water to grain ratio for your mash? My mash efficiency was 72% (14 lbs of two row with 1.050 as a pre-boil OG collecting 7.5 gal wort collected) on my last batch and I am trying to decide what to change first, my mill gap (crush looks ok, but I am an all grain noob) or use a thinner mash (been using 1.250 quarts/lb)… I got the calculation from how to brew ( 37 x grain / volume = points; preboil og/ points = mash eff.) Am I doing this calculation right? I am batch sparging in a 70 quart cooler with a toliet braid.
If ya want to go down that “efficiency” road play with this. Troubleshooting Brewhouse Efficiency - German brewing and more.
There is a Efficiency troubleshooting spreadsheet under calculating efficiency that will guide ya in the direction. Personally i use 1.75qt/lb because thats what works best for my system, EHERMS .
Heres another link that may help. Understanding Efficiency - German brewing and more
Great website for sure.
A little trial and error also to what works best for you and your system. I use a copper manifold system in my mash cooler and have no problems with a finely milled grain. Good conversion managing my ph and temp at a range of 1.5-1.70qts/lb is my typical mash- depending on my recipe. With that im a solid mid 80’s efficiency- but Denny’s mark is on my radar and some tweaks and I might hit it someday.
Ratio was 1.63:1. That’s pretty normal for me. Off the top of my head your calculation looks good, but I’ve only had one cup of coffee so far.
I believe Denny means his lauter efficiency was 91%. Lauter * conversion= extraction efficiency. ~84% in this case. Denny???
72% is pretty good for a noob. Crush is where you can usually see a significant increase. A thinner mash could help with conversion, but will pale in comparison to crush. Definitely read through Braukaisers work.
I am really jealous. I haven’t brewed since mid-July because I am really trying to drink down my supply of homebrew so I can stop brewing beers that I don’t drink at their peak. I just started trying to play with harvesting yeast out of my spontaneously fermented beer so I have something brewing-related to do.
Thanks for all the inputs. I’ll check out the links and keep reading.
That’s a pretty big beer. At 72% you could be getting close to 100% conversion, depending on your lautering scheme. If this is a single batch sparge, you’d max out at ~77%. Thinning out the mash to equalize runnings would only bump that up to ~79%.
http://seanterrill.com/2013/10/05/batch-sparging-calculator/
What was the mash pH? I don’t think crush is as big a deal as people make it out to be… Given a long (60 min) rest, any crush that gets all the kernels opened up is going to be serviceable.
I got 92% conversion according to Kai’s charts. After running off my sparge, I got 91% into the kettle. That would mean my lauter efficiency is something like 99%, I believe. And I completely agree that crush is the most important thing to look at for efficiency.
Which isn’t possible without a mash press (BIAB and squeezing the bag, at this scale). Without doing that, you have to lose some efficiency to the wort retained by the grist. I think you may have mathed wrong…