Last Sunday I finally had a chance to do a 2nd all-grain recipe and I was majorly surprised by the leap in efficiency I had! I did Jamil's Beamish-Style Dry Stout recipe from the September issue of Brew
magazine and instead of 75% efficiency, which is what I got on my first attempt, I got 86.94%
Not that I am complaining, but it probably took the batch a little out of style.
recipe for 5 gallons:
6 lbs. Marris Otter (LBHS standard grind-- I have no malt mill)
17 oz. Roast Barley (finely ground in a coffee mill as per the recipe)
1.75 lbs Flaked Barley
1 oz. Super Styrian 7%AA 60 min. (recipe called for .95 oz. Challenger but none at the LHBS)
1/2 oz. East Kent Goldings 4.8%AA 15 min.
Wyeast London Ale (recipe called for Irish Ale yeast but none at LBHS)
I also deviated from the recipe by doing a 30 min. protein rest at 122F (recipe called for 120F for 25 Min.). My sach rest was about 35 min. at 148 - 150. I batch sparged with cooler/screen lauter tun-- same equipment setup I used last time. Maybe the grind on the roast barley helped, maybe I stirred better between batches in the sparge. My sparge temp was about 178 - 180 which is about 10 degrees higher than my first batch.
What do you guys think made it jump 10+ points? The process was actually an hour and 1/2 shorter than when I did batch 1 several months ago.