I have a couple of noob questions I was hoping I could get some help with:
1) Is there an easy way to calculate extract efficiency? I feel like I'm using a ton of grains for my batches in comparison with other recipes I've seen. For example, I brewed a strong Abbey ale today--used 14+ pounds of grain (and over a pound of candi sugar), and my OG is only 1072. I was hoping for a little higher considering all the grain I used---does this sound off?
2) I've read a lot about folks using adjuncts, such as different types of flakes, unmalted grains, etc; for the purpose of flavor, head retention, etc. Do flakes or unmalted grains have any fermentable value? For example, I've read of recipes having as much a 50% unmalted wheat--I'm assuming the remaining 50% would have to be a lot of grain unless planning on a very light beer??