Well, my first no-sparge brew is in the holding tank (since I'm also no-chilling it). I hardly feel like I had a whole brewday!
I mashed in 11 lb of grains at 3 quarts per lb. 75 minutes later, it looked like conversion was more or less done. Gravity testing on the mash showed 1.033 at the end of the mash, which equates to around 75% mash efficiency per Kai Troester's chart, shown below:
The beer was a cream ale, and I was also trying to use precooked polenta for the first time. mis-estimating the amount of water in the polenta and having a few polentaballs in the mash probably contributed to the low mash efficiency, too.
After all was said and done, I ^h^h^h^hdrained and boiled down to 5.5 gallons at 1.042, which gave me a brewhouse efficiency of around 60% total. Not stellar, but I've learned I need a finer crush.
Thanks for the push in this direction, guys. No-sparging and no-chilling knocked an hour or more of time and plenty of effort off my brewday. I'll be interested to see how the beer turns out.
Ok, so I've done 4 no sparge brews. All 4 are stuck at 1.020. Even did an English Mild last week with an OG of 1.042. I was at work while brewing an even ended up doing a 2 hour mash on this beer.
Anyone having a problem with attenuation?
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staygoldBREWING
Primary:
RIS, Flanders Red, Berliner Weisse
On Tap:
Brown Ale, American Stout, Pumpkin Porter, Pale Ale, Uncle Muscle's IPA, Rowsdower Canadian Dry Stout
Bottled:
Berliner Weisse
Quote:
Originally Posted by Denny's Evil Concoctions
I think you are confuisng circle k with a reach around.
Ok, so I've done 4 no sparge brews. All 4 are stuck at 1.020. Even did an English Mild last week with an OG of 1.042. I was at work while brewing an even ended up doing a 2 hour mash on this beer.
Anyone having a problem with attenuation?
Did you end up mashing higher than you thought you did (thermometer problem maybe)? I haven't had problems with attenuation on the beers so far, all ended up right on target.
Did you end up mashing higher than you thought you did (thermometer problem maybe)? I haven't had problems with attenuation on the beers so far, all ended up right on target.
This is the only thing that I can think of. The IPA was mashed at 151F and the Mild was at 158F. I did change my thermometer during this time. Lazy me for not calibrating. Just checking to see if anyone else had issues.
__________________
staygoldBREWING
Primary:
RIS, Flanders Red, Berliner Weisse
On Tap:
Brown Ale, American Stout, Pumpkin Porter, Pale Ale, Uncle Muscle's IPA, Rowsdower Canadian Dry Stout
Bottled:
Berliner Weisse
Quote:
Originally Posted by Denny's Evil Concoctions
I think you are confuisng circle k with a reach around.
Your eff. to the kettle was then 60%? I assume this is what you are calling brewhouse... well it is if you dont have any losses after the boil.
So, you had 80% LAUTER eff. by not doing a sparge.
Now watch this...
If you can get 95% conv. eff. (not hard with proper crush and mash environment) then use your 80% lauter eff. and you will have 76% brewhouse with no sparge!
Your eff. to the kettle was then 60%? I assume this is what you are calling brewhouse... well it is if you dont have any losses after the boil.
So, you had 80% LAUTER eff. by not doing a sparge.
Now watch this...
If you can get 95% conv. eff. (not hard with proper crush and mash environment) then use your 80% lauter eff. and you will have 76% brewhouse with no sparge!
NICE!! You can do it!
According to my notes you should expect about 67% efficiency to kettle with 11# of grain assuming you get 100% conversion and your grain absorbs .15 gallons per pound. You aren't TOO terribly far off from that...
My spreadsheet agrees more or less with Kai's numbers. If you mash at 3 qt/lb, you should have a pre-boil gravity of around 1.046. If he saw 1.033 then it means he only converted 70% of the available starch into sugars which indicates a pH and/or crush and/or stirring problem. I am seeing about 95-100% mash efficiency in my setup.
Absorption by the grain plus dead loss in the MLT determines lauter efficiency without sparge. We are essentially calling it two different things when it's the same thing.
Using jds as an example, 3 quarts/lb went in which means 33 quarts went in for 11#. If .15gal/lb is absorption to grain and 1 quart is dead loss, then you end up getting 33-1-.15*4*11 = 25 quarts out. Everything is at the same gravity so your lauter efficiency is 25 / 33 = 75%. That agrees with the results of my last 4 batches on my system. My brewhouse efficiency is about 67% at this grist weight because mash efficiency is about 95% and I lose 3 quarts in the kettle (hahaw, that will change with the Blingmann though).
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