NanoMan

Recipes 

Any thoughts on why my extract efficiency, which typically runs 80-84% crashes to 65% when using Pilsener malt? I do a rest at 128 for 30 minutes, then 148-154 for 60. I even add some 6 row for added diastatic. pH and calcium are carefully controlled, but to no avail.

Any ideas?

NanoMan

Nablis

Recipes 

check your crush some malts have different grain size and you may need to adjust your mill for different malts.

I recently changed my gap to .028 inches, have to recirculate more but its a better crush.

BigEd

Recipes 

Why would you do that? Pilsner malt has plenty of diastatic enzyme content. Follow Nablis' advice and check the milling of the grain first. Beyond that I would check measurements, readings and math.

NanoMan

Recipes 

I do that because this efficiency crash is more replicable than my beers! Seriously, I'm doing nearly 50 bbls per year (that's 1550 gallons), so I have a fair amount of ale vs lager data. Trust me, this difference in efficiency is very consistent. I will try a test batch with the the mill ratcheted down a bit.

Cheers!

PJoyce85

Recipes 

How long are you mashing for?

PJoyce85

Recipes 

How long do you mash for when using Pilsner malt?

NanoMan

Recipes 

30 minute rest at 128, sacch rest at 148-154 (depending on the style) for another 60 minutes.

PJoyce85

Recipes 

Sorry for the double post. Phone is freaking out.


Try mashing for longer. I just heard an interview, I forget with who, that said that when using higher quantities of Pilsner malt, you should really be increasing the amount of time you mash. It was recommended anywhere from the 75 to 90 minute range.

What is your pH at?

NanoMan

Recipes 

Interesting. The Helles came in at ph 5.34, theoretical Ca++ at 136 ppm

PJoyce85

Recipes 

Try and throw an acid rest in there. Pilsner malt will raise the pH of the mash so perhaps that slight increase of the pH is hindering some enzymatic activity.