So I went through the provided link and have a better understanding but still hoping someone can help me out a little more.
From what I gather Mash efficiency would be measured using the formula in Palmers book of preboil volume x amount of wort collected in gallons. Divide that total by the number of pounds of grain used and divide that number in to 36 for your mash efficiency percentage?
First off am I correct in thinking this?
Second how do I measure for lauter efficiency and then how do I use those two efficiencies to get my brewhouse efficiency?
Bottled:ESB, Rye Dog Pale Ale V.1, All the Kings Horses Pilsner v.1, Imperial Pumpkin Ale, Daywalker Red Ale v.1,Hazelnut Spiced Porter, 2009 Red Meritage, 2011 Dry Mead, 2009 New England Cyser, 2009 South African Shiraz, 2009 Chilean Chardonnay, 2011 Dry Johannisburg Riesling
Primary: Vanilla Milk stout v.2 and v.3, Chocolate Raspberry Port
Secondary:Italian Barolo, Cran-Blackberry Melomel, Peach Icewine
On Deck:Isla's Boon Strawberry Blonde v.1, Caramel Apple Mead