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09-18-2008, 09:23 PM
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#1
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Senior Member
Join Date: Jan 2008
Location: Reading, PA
Posts: 311
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Crazy Brewhouse Efficiency numbers
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I just finished brewing, and I plugged in my numbers for brewhouse efficiency and I got back a number of 111%. Is this even possible?
I have had consistent brewhouse numbers except for the first two batches and I have double checked my calculations the same way I have done for the previous batches and I still come up with the same number.
Thanks in advance
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09-18-2008, 09:26 PM
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#2
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Senior Member
Join Date: Jun 2008
Location: Hanover, PA
Posts: 5,687
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What numbers are you inputting? Something's wrong...
The more information you can provide, the better.
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09-18-2008, 09:28 PM
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#3
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Flyfisherman/brewer
Join Date: Sep 2006
Location: Ontario, Canada
Posts: 4,914
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I had a similar problem to this a while back. It turned out that promash was having problems with the addition of an adjunct sugar. Maybe your software is having a problem along similar lines. |
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09-18-2008, 09:57 PM
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#4
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Senior Member
Join Date: Aug 2008
Location: Fort Wayne, IN
Posts: 1,123
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Quote:
Originally Posted by jacksonvillebrew
I just finished brewing, and I plugged in my numbers for brewhouse efficiency and I got back a number of 111%. Is this even possible?
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I had a similar problem with one of my beers in Beersmith. No matter how many times I started over and entered the data correctly, it insisted I had something like 97% efficiency, when the actual figure was more like 63%. I have no idea what was causing the calculation error (I had no oddball ingredients) but I've since switched to Beer Tools Pro.
What app are you using?
__________________
Tap 1:Traditional Bock
Tap 2:Robust Porter
Tap 3:California Common
Tap 4:Old Ale
Tap 5:IPA
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09-18-2008, 10:01 PM
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#5
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Senior Member
Join Date: Jan 2007
Location: Armpit of Dallas (Irving), TX
Posts: 2,213
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The brewhouse efficincy in BeerSmith can be a bit tricky, but there is nothing wrong with it, I have used it for about 20 batches now with no problem.
No, you can only get %100, unless there is a magical sugar fairy dusting maltose into your brewpot while you sparge. But you really wouldn't want to either because you would likely have to boil for several hours to get to your proper volume, and you would extract a lot of undesirable tannins.
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Fermenting: Nada
On Tap:Cran Wit, Dr Pepper Dubbel, Cascadian Pale Ale, Dark Chocolate Stout, Imperial Stout, Brown Mild, Schwarzbier
On Board: IIPA
www.franconiabrewing.com
Last edited by BarleyWater; 09-18-2008 at 10:10 PM.
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09-18-2008, 10:04 PM
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#6
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Maniacally Malty
Join Date: Apr 2007
Location: Oakland, CA
Posts: 21,798
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how would you extract undesirable tannins from boiling too long?
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09-18-2008, 10:07 PM
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#7
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Senior Member
Join Date: Jan 2007
Location: Armpit of Dallas (Irving), TX
Posts: 2,213
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Quote:
Originally Posted by DeathBrewer
how would you extract undesirable tannins from boiling too long?
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You wouldn't, but you would from sparging till you got %100 percent of the sugar out of the grain.
__________________
Fermenting: Nada
On Tap:Cran Wit, Dr Pepper Dubbel, Cascadian Pale Ale, Dark Chocolate Stout, Imperial Stout, Brown Mild, Schwarzbier
On Board: IIPA
www.franconiabrewing.com
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09-18-2008, 10:16 PM
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#8
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Senior Member
Join Date: Aug 2008
Location: Fort Wayne, IN
Posts: 1,123
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Quote:
Originally Posted by BarleyWater
The brewhouse efficincy in BeerSmith can be a bit tricky, but there is nothing wrong with it, I have used it for about 20 batches now with no problem.
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Well, there was something wrong with it on that one batch. 
Seriously. I entered, re-entered, re-re-entered again...and it choked on that one recipe every time. (I had 3 other brew sessions in there that calculated just fine.) All I can figure is that there was some combination/amount of ingredients that triggered some sort of odd calculation bug. Like I said, it was fine with my other ones. And it probably would have been fine with 100 more. But it refused to properly calculate my Old Legburn Imperial Stout.
That's not why I quit using it, btw.
__________________
Tap 1:Traditional Bock
Tap 2:Robust Porter
Tap 3:California Common
Tap 4:Old Ale
Tap 5:IPA
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09-18-2008, 10:35 PM
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#9
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Maniacally Malty
Join Date: Apr 2007
Location: Oakland, CA
Posts: 21,798
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Quote:
Originally Posted by BarleyWater
You wouldn't, but you would from sparging till you got %100 percent of the sugar out of the grain.
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ahh, that makes sense 
i don't think it's possible to get 100% anyway. |
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09-18-2008, 10:45 PM
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#10
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Senior Member
Join Date: Nov 2007
Location: Pittsburg, California
Posts: 385
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Theoretically, you could get greater than 100% efficiency, you just have to be better than the lab at getting the sugar out of the grain.
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