Get your HBT Growlers, Shirts and Membership before the Rush!


Home Brew Forums > Home Brewing Beer > All Grain & Partial Mash Brewing > Increasing efficiency of my lauter
Reply
 
LinkBack Thread Tools
Old 12-05-2005, 08:01 PM   #1
craigers77
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2005
Location: Just north of Fayetteville, AR
Posts: 3
Default Increasing efficiency of my lauter

Made a brown ale yesterday and thought everything was ok, then checked my SG and calculated efficiency and it was at a bismal 48%. I was shooting for a target OG of 1.061 and ended up with 1.043 and right at 5 gals (wanted 6.5). My question, how can I increase efficiency during the mash? I mashed in about 1 qt/lb and did everthing else as I have before (this is the first time calc'd efficiency so it may always be this low?) Thought maybe the grain was not crushed enough. Any ideas?

__________________
craigers77 is offline
 
Reply With Quote Quick reply to this message
Old 12-05-2005, 08:17 PM   #2
Darth Konvel
Feedback Score: 0 reviews
 
Darth Konvel's Avatar
Recipes 
 
Join Date: Sep 2005
Location: Columbus, OH
Posts: 1,046
Liked 1 Times on 1 Posts

Default

Sorry for the number of questions in response to your questions but...
How long are you mashing for?
What are you using for your mash tun?
What method are you using for your sparge?
How fine was the malt crushed?

__________________
-LupusUmbrus
Up Next: ???


Darth Konvel is offline
 
Reply With Quote Quick reply to this message
Old 12-05-2005, 09:43 PM   #3
Beermaker
The NAVY WALRUS
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
Beermaker's Avatar
Recipes 
 
Join Date: Oct 2005
Location: Beautiful Beaumont, TX, TEXAS!!!!!!
Posts: 872
Liked 2 Times on 2 Posts

Default

What methode are you using to calculate efficiency? Most OG targets are not specifac, but are in a range. Try going to tastybrew.com and scroll down the side to calculater. Enter in all the ingredients. Once you get your OG, you can increase or decrease your Efficiency % on screen for results.

__________________

Why yes, yes I am a metrosexual!

On taps 1,2&3: Una Mas Cerveza, Ham in a Can, IPA
Primary: XINGU Clone, Rye P.A.
2ndary: Low Gluten IPA, Bourbon Oak Aged Vanilla Porter
Kegged: Sh*tty Orange Hefe, Una Mas Cerveza, Smokin Hot Blonde, Belgian Dubbel
Next up: Una Mas Cerveza, Pecan Pie

Beermaker is offline
 
Reply With Quote Quick reply to this message
Old 12-05-2005, 09:45 PM   #4
david_42
Feedback Score: 0 reviews
 
david_42's Avatar
Recipes 
 
Join Date: Oct 2005
Location: Willamina & Oak Grove, Oregon, USA
Posts: 25,664
Liked 139 Times on 132 Posts

Default

For maximum extraction, mash at 145F with 1qt/lb, then at 30 minutes add another pint per pound at about 175F to bring the temp. up to 156F. Sparge at 170F.

Use pH 5.2 in the mash and sparge water. The mash water for maximum enzyme activity, in the sparge water to avoid tannins. I batch sparge and stir the grains after each addition. In theory, I should be getting hot side effects, but don't seem to.

I think 1.043 is fine for a brown. I consider browns LONG session ales.

__________________

Remember one unassailable statistic, as explained by the late, great George Carlin: "Just think of how stupid the average person is, and then realize half of them are even stupider!"

"I would like to die on Mars, just not on impact." Elon Musk

david_42 is offline
 
Reply With Quote Quick reply to this message
Old 12-05-2005, 09:48 PM   #5
Orfy
For the love of beer!
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
Orfy's Avatar
Recipes 
 
Join Date: Sep 2005
Location: Cheshire, England
Posts: 11,853
Liked 69 Times on 52 Posts
Likes Given: 30

Default

Quote:
Originally Posted by david_42
For maximum extraction, mash at 145F with 1qt/lb, then at 30 minutes add another pint per pound at about 175F to bring the temp. up to 156F. Sparge at 170F.

Use pH 5.2 in the mash and sparge water. The mash water for maximum enzyme activity, in the sparge water to avoid tannins. I batch sparge and stir the grains after each addition. In theory, I should be getting hot side effects, but don't seem to.

I think 1.043 is fine for a brown. I consider browns LONG session ales.
David is that 145f the temp of the water as you add it or the temp after it's mixed with the grain?
Orfy is offline
 
Reply With Quote Quick reply to this message
Old 12-05-2005, 09:52 PM   #6
DeRoux's Broux
Feedback Score: 0 reviews
 
DeRoux's Broux's Avatar
Recipes 
 
Join Date: Nov 2004
Location: Beaumont, Texas
Posts: 2,966
Liked 6 Times on 4 Posts
Likes Given: 8

Default

all good points to consider by Lupus. try a slow, steady sparge that should last about 90 minutes, or until you reach a SG of 1.008, or when you reach your kettle volume of 6.5-7 gallons. make sure your sparge water is around 170-175 degrees, and that you mash w/ 1.1-1.3 quarts of water per pound of grain. if your target gravity is higher than expected when you finish cooling and ready to pitch your yeast, add some water to the mix, swirl, and recheck your gravity. my last three batches have had low efficiency, and it's driving me crazy! i've been at 70-72%. i'm gonna do like Janx and stop taking readings!!!! makes me worry too much......

__________________

Cheers!
DeRoux's Broux

DeRoux's Broux is offline
 
Reply With Quote Quick reply to this message
Old 12-05-2005, 09:53 PM   #7
Beermaker
The NAVY WALRUS
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
Beermaker's Avatar
Recipes 
 
Join Date: Oct 2005
Location: Beautiful Beaumont, TX, TEXAS!!!!!!
Posts: 872
Liked 2 Times on 2 Posts

Default

Should be the temp after water is added.

__________________

Why yes, yes I am a metrosexual!

On taps 1,2&3: Una Mas Cerveza, Ham in a Can, IPA
Primary: XINGU Clone, Rye P.A.
2ndary: Low Gluten IPA, Bourbon Oak Aged Vanilla Porter
Kegged: Sh*tty Orange Hefe, Una Mas Cerveza, Smokin Hot Blonde, Belgian Dubbel
Next up: Una Mas Cerveza, Pecan Pie

Beermaker is offline
 
Reply With Quote Quick reply to this message
Old 12-05-2005, 09:55 PM   #8
DeRoux's Broux
Feedback Score: 0 reviews
 
DeRoux's Broux's Avatar
Recipes 
 
Join Date: Nov 2004
Location: Beaumont, Texas
Posts: 2,966
Liked 6 Times on 4 Posts
Likes Given: 8

Default

Quote:
Originally Posted by Beermaker
Should be the temp after water is added.
__________________

Cheers!
DeRoux's Broux

DeRoux's Broux is offline
 
Reply With Quote Quick reply to this message
Old 12-05-2005, 09:56 PM   #9
Darth Konvel
Feedback Score: 0 reviews
 
Darth Konvel's Avatar
Recipes 
 
Join Date: Sep 2005
Location: Columbus, OH
Posts: 1,046
Liked 1 Times on 1 Posts

Default

Quote:
Originally Posted by orfy
David is that 145f the temp of the water as you add it or the temp after it's mixed with the grain?
*points up*
__________________
-LupusUmbrus
Up Next: ???


Darth Konvel is offline
 
Reply With Quote Quick reply to this message
Old 12-05-2005, 09:58 PM   #10
DeRoux's Broux
Feedback Score: 0 reviews
 
DeRoux's Broux's Avatar
Recipes 
 
Join Date: Nov 2004
Location: Beaumont, Texas
Posts: 2,966
Liked 6 Times on 4 Posts
Likes Given: 8

Default

Quote:
Originally Posted by LupusUmbrus
*points up*
wow! we posted fast to that one i didn't read all those after mine sorry !
__________________

Cheers!
DeRoux's Broux

DeRoux's Broux is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Increasing ABV in Witbier Kit jeffmeh Extract Brewing 7 07-29-2009 10:42 PM
Pressure increasing all on its own? jwb96 Bottling/Kegging 1 05-04-2009 04:01 PM
Increasing ABV madegret Beginners Beer Brewing Forum 14 04-30-2009 08:40 PM
Increasing body emacgee General Beer Discussion 7 12-16-2008 06:34 AM
perfecting my technique and increasing efficiency z987k All Grain & Partial Mash Brewing 13 01-28-2008 01:06 AM



Newest Threads

LATEST SPONSOR DEALS