Tried two AG batches with horrible efficiencies
 

Both times had efficienices in the mid 50s
10gal Igloo mash tun
single rest at 153-155F (first batch at 60min, 2nd batch at 90min)
batch sparge on both batches

probably too cool on the sparge water (was 168, but from what I read should be much hotter to get bed temp of 170)

thought it was mash time, so I raised it 50% on the 2nd recipe (went from 60 to 90min). I doubt the "cool" sparge drops efficiency that much so I'm inclined to believe its the grain crush. I made no attempt to correct the OG by boiling off excess water prior to hop addition.

first batch was good (palmers brown ale recipe), just lower ABV.

Hope 2nd batch doesn't suck too bad. I wanted to boil off the excess, but it was getting late last night and didn't have the 1-2 hours needed :( Its a super hopped IPA so I fear its not going to be quite balanced haha.

Both batches crushed by LHBS. I just gave in and ordered a MM3 (std roller with 1/2" shaft). Hope this cures my problems :D Plan to do a few test mashes with basic grains to measure consistency in efficiency before trying a new batch. :rockin:

More details about the sparge would help give a better picture. If you sparged only once try sparging two or three times to increase efficiency. I noticed a big jump when I went from one to two.

Thanks for the reply. I used a single sparge with 15min rest. There's lots of info in here that said minimal noticed difference going from single to multple sparges. considering I'm 20% down, I have a hard time believing sparge is the only problem. what kind of increase did you see going from 1 to 2?

Hey, at least I justifed buying a new piece of equipment :tank:

I figure the other variables will be worked out in my test mashouts.

I had this problem too when crushing at my LBHS. I started running the grain twice and noticed a difference.

thats how I justified the mill purchase...just another variable I can control :)

I'm betting on crush. If you stir like crazy at every turn from dough-in thru sparge, it doesn't matter if it's hot or cold sparge or one or three sparges...your efficiency will be similar. Crush greatly affects it though.

What's your water like?

Honestly, never tested, but I do have a clean underground spring source. I did use the PH stabilizer in the last mash to try it (with no dissernable difference). Guess I'll defer until after I get my new mill and try it out. So many variables, can't really change more than one at a time to know what has the most influence

That stabilizer doesn't really do jack other than increase your sodium content. The buffering capacity is minimal. It's pretty important to understand the water you are using. If it is off one way or the other, your mash pH could be WAY off. Grind is obviously important, but it should be pretty easy to see if your grains are all broken open.

I looked at the spent grist and see quite a few uncracked grains...