Conan

Recipes 

I'm around 71-72%, primarily because of an inconsistent pasta-roller mill. I expect these numbers to rise upon purchase of a better mill. Kyle

sonex

Recipes 

The efficiancy number I am concerned about is brew house. this is the number I need for formulating recipes in my recipe calculator. most of us usually will be in the 75-80% brew house efficiency range.

GoldenShowerGladiator

Recipes 

Does crushing your grains at home even after the LHBS crushes them hurt anything?

sonex

Recipes 

as long as you don't crush into powder double crushing is ok.

BassManNate

Recipes 

I usually get between 80-85% sparging a biab using a corona mill. Still tweaking my system so that explains the wider than usual gap.

mgortel

Recipes 

Actually was talking about efficiency as measured in kettle pre-boil:

So, to make sure I am not slaughtering terminology......

100% Mash Efficiency would means you convert ALL of the POTENTIAL sugars out of the grains.....i.e. Potential Max SG (which is impossible).....

Next you sparge....and rinse as much of these converted sugars out of the mash tun and into brew kettle......

So....this is what I was talking about....the efficiency in the kettle after mash and sparge......

I believe this is the efficiency that is calculated in Beersmith right?

Based on the POTENTIAL SG of the grain bill.....and the actual SG you end up with.....

So if the POTENTIAL of the grain bill is say 1.080 (for 100% efficiency)....and you end up with 1.060....that would be a Total Efficiency of 75%

Do I have this right?

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EVERYONE is entitled to my opinion!

Primary #1: Irish Red
Primary #2: Empty
Primary #3: Empty

Upcoming Brews:
Dry Stout

Bottled:
Bee Cave Hefeweizen
Sweet Stout
Nut Brown

GilSwillBasementBrews

Recipes 

Yeah that would be your mash efficiency.

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Beer Plus Science = .....Good!!!!! By: Adam Savage

csiewert

Recipes 

Currently averaging ~75% mash and ~62% brewhouse efficiencies... although I'm sure the crush is the largest limiting factor since I don't have a mill and I order all my ingredients online.

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Primary: open
Secondary: open
Bottled: Noch ein Hefeweizen, Incredible Pain in the Ass (IPA), Coffee Stout, Poppin' Cherries (Cherry Chocolate Stout), Bourbon Barrel Imperial Stout, Creme Brulee Clone, Apfelwein
On deck: Cherrywood Smoked Ale

tre9er

Recipes 

Start at 70%. Dilution is easier than adding extract at the end, personally.

I get 80% every time now. Volume is important, or else your numbers are skewed, ie. overshooting sparge volumes, boiling off too much, etc.

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Skal!
Den Faaborg Bryggeri

mforsman

Recipes 

Consistently getting 60-62% from both my LHBS and NB. I keep changing one thing, giving it another go, checking, and pressing on. Really a bummer, time to review everything again.

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Primary: Sorachi Ace clone, Saison DewPoint, Simcoe Imperial IPA | Kegs: 2 full of water, 2 empty, Pale Ale Carbing | Bottled: Red Ale, Black IPA, IPA, Apfelwein, Centennial Blonde