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Old 11-30-2008, 08:18 AM   #1
RCCOLA
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Default 94% efficiency-Even possible?

I read a thread where a brewer claimed this efficiency by tightening up his grain crush.I went on my brew calculator and entered in 90%(highest it would go)and came up w/ 1.050 for 7 1/2 lb 2-row. The same amt. of malt syrup only came out to 1.054.Is this one of those "Mine's bigger than yours" boasts or is it even possible?



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Old 11-30-2008, 08:56 AM   #2
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Well lots of brewers hit high 80s regularly.
I once got 90 plus.

Was it a fluke or miss calculation. Who knows.
I've never go it since.



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Old 11-30-2008, 09:50 AM   #3
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I got something like 92% on the 999 barleywine, but I did 16 gallons of runnings for a 5 gallon batch. Yes I boiled a long time.

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Old 11-30-2008, 11:50 AM   #4
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Quote:
Originally Posted by EvilTOJ View Post
I got something like 92% on the 999 barleywine, but I did 16 gallons of runnings for a 5 gallon batch. Yes I boiled a long time.
Evil I think you made barleywine extract
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Old 11-30-2008, 11:53 AM   #5
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It's possible. Even with batch sparging, but more likely with good fly sparging as batch sparging has an inherent efficiency limit. If you want to get this efficiency with batch sparging you need to make sure your conversion efficiency in the mash is 100% (crush, pH, mash thickness and time effect this). If that is not the case you will leave efficiency behind. Now you need a lauter efficiency of 94% plus. If you want to get this with batch sparging you need to brew a beer with a small grist otherwise to much wort get trapped in the grains between each sparge. According to my calculations you need to be sparging twice.

But keep in mind that brewhouse efficiency is not an indication of beer quality. While possible to do with batch sparging, I would consider that high of batch sparging efficiency oversparging.

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Old 11-30-2008, 02:04 PM   #6
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I often get 90+, I sparge super slow with pretty hot water. My grain comes precrushed from the maltster. The mash out seems to be important to.

It can in fact be a bit of a pita in the end of the sparge since you need to watch your gravity so you dont oversparge.
And getting it all into the fermenter can be troublesome.

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Old 11-30-2008, 02:30 PM   #7
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Looking back at my notes, my two highest brewhouse efficiencies have been just under 92%. That means my mash/lauter efficiencies were at about 94% so yes, it's obviously possible. I've got my process dialed in to 88% right now for target OGs of 1.050. I drop the expected efficiency down by about 1% for ever .05 points higher than that. I do miss it by a great margin if I'm really lazy about my sparge temps though. (batch sparging FYI).

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Old 11-30-2008, 07:24 PM   #8
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I think pro breweries get really high efficiencies. I've yet to break 65 but my beer always tastes good.

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Old 11-30-2008, 07:27 PM   #9
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I think pro breweries get really high efficiencies. I've yet to break 65 but my beer always tastes good.
I've just recently surpassed the 62-65% efficiency range on my last two batches (both at 70). Heating up my batch sparge water above 190 to get the grainbed temperature up at the end to about 168 makes a difference in my opinion.
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Old 11-30-2008, 07:56 PM   #10
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I got 92% brewhouse efficiency on my last batch. Crushed at 0.025", water was a perfect 5.2 pH thanks to RO/DI + custom salts, I always dough in for 20 minutes at 104F which is purported to add 1% efficiency, mash out at 170F, and then very slowly fly sparge with 170F water. Another key here is decoction mashing. All that water I don't have to add as an infusion is held in abeyance for fly sparging. Also I can fly sparge with a little extra water because of my 90 minute boil.

This wasn't a small beer either. My OG into the fermenter was 1.074!



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