I used the calculator to determine how much water to use, and I think it doesn't account for wet hops.
I wound up with too much at the end, I marked my carboy with tape for the 5 gallon mark, I can't remember if the bottom of the tape is 5 gallons or the top. It is a 6 gallon carboy and the tape is 12.5" from the bottom of the carboy on the bottom of the tape and 13" from the bottom of the carboy to the top of the tape.
The liquid is 15" from the bottom of the carboy. Around 14.5" the carboy starts to taper. So I am thinking that I wound up with closer to 6 gallons of beer. (14.5 / 12.5) * 5 = 5.8, (15 / 13) * 5 = 5.77 gallons.
The gravity was 1.060 at 75 degrees F post boil. I am thinking my efficiency leaves something to be desired. I did not sparge, I did not heat for mash out. I did squeeze the bag a fair amount though.
Using the efficiency calculator here:
http://www.brewersfriend.com/brewhouse-efficiency/
I wind up with about 57.57% efficiency assuming I wound up with 5.7 gallons. Like I said, I didn't measure the amount at the end. I could measure it before I bottle it. Any suggestions as to how to improve?
I believe I should do a sparge, probably with 2-3 gallons in my 5 gallon pot and mash with that much less. I think the larger grain bill from this recipe calls for it more so than usual. Any other suggestions?
This brings about another point of contention, will I have issues with the fermentation assuming I have that much liquid in a 6 gallon carboy? I started 2 5 gallon batches of cider and didn't leave enough head space and they bubbled over, I'd hate to make another mess. I could always take out 3/4 of a gallon tomorrow if that's the consensus.
...edited: I just realized that assuming the .5 for trub, I should have 5.5 gallons so I haven't missed my mark by that much. Which begs the question, which numbers do I use for efficiency calculation? 5.7 or 5.2, assuming .5 lost to trub?