Monkfish
Well-Known Member
Hi all,
Question for you - I recently did a Breakfast Stout clone from BYO mag and missed my numbers by a fair amount. 6 gallon batch and my biggest grain bill by far.
Using my cooler MLT I was able to fit all of the below in with about 1" of space between the top of the mash and the lid
.037" gap in my mill. Mashed at 156* for one hour (held temp) with 6.9 gallons of water after stirring like hell - no doughballs.
Batch sparged with 4 gallons of 175* water (BYO Mag called for that high temp.)
I had been getting 82-82% efficiency of late with IPAs (smaller grain bills) and generally hit my pre boil gravity numbers, but with this large grain bill I
ended up with 77%. My pre-boil gravity was 1.071 (stirred well before collecting), while I was expecting 1.082.
I'm not concerned so much as I am interested why my efficiency would have dropped / undershot my pre-boil gravity when my process largely remained the same.
The only change to my process was that I added 4.5g baking soda to the mash water to bring my bicarbonate level from 50 to 203 ppm and sodium from 12 to 68 (before this I'd never adjusted my water.)
4.50 g Baking Soda
9.6 oz Rice Hulls
15 lbs 13.4 oz Pale Malt (2 Row) US
1 lbs 10.4 oz Oats, Flaked
1 lbs 3.2 oz Chocolate Malt
14.4 oz Roasted Barley
10.8 oz Carafa III
8.4 oz Caramel/Crystal Malt -120L
Any thoughts you guys have would be appreciated.
Thanks
MF
Question for you - I recently did a Breakfast Stout clone from BYO mag and missed my numbers by a fair amount. 6 gallon batch and my biggest grain bill by far.
Using my cooler MLT I was able to fit all of the below in with about 1" of space between the top of the mash and the lid
.037" gap in my mill. Mashed at 156* for one hour (held temp) with 6.9 gallons of water after stirring like hell - no doughballs.
Batch sparged with 4 gallons of 175* water (BYO Mag called for that high temp.)
I had been getting 82-82% efficiency of late with IPAs (smaller grain bills) and generally hit my pre boil gravity numbers, but with this large grain bill I
ended up with 77%. My pre-boil gravity was 1.071 (stirred well before collecting), while I was expecting 1.082.
I'm not concerned so much as I am interested why my efficiency would have dropped / undershot my pre-boil gravity when my process largely remained the same.
The only change to my process was that I added 4.5g baking soda to the mash water to bring my bicarbonate level from 50 to 203 ppm and sodium from 12 to 68 (before this I'd never adjusted my water.)
4.50 g Baking Soda
9.6 oz Rice Hulls
15 lbs 13.4 oz Pale Malt (2 Row) US
1 lbs 10.4 oz Oats, Flaked
1 lbs 3.2 oz Chocolate Malt
14.4 oz Roasted Barley
10.8 oz Carafa III
8.4 oz Caramel/Crystal Malt -120L
Any thoughts you guys have would be appreciated.
Thanks
MF