JeffoC6
Well-Known Member
So I've been brewing almost weekly since January. As I've come to brew more and more, I've started to hone in on my processes. Earlier, I just wanted to make beer. But now I want to follow recipes and calculate for efficiency and IBU's. I brew 1-gallon all grain batches using a 3 gallon stainless steel stock pot and a 5 gallon paint straining bag from Home Depot.
As I've progressed, I've been more and more mindful of my efficiency. I'll find a recipe I like, scale it down using the free Brewer's Friend website, and then adjust per my efficiency. However, my efficiency seems to flucuate between 70 and 66. Sometimes going up to 71, but never really lower than 66.
My process is as follows:
I use a 3 gallon stainless steel stock pot with a built in strainer for pasta. I line the pot and strainer with a paint strainer bag from Home Depot. The built in strainer allows for the bag to sit on the bottom of the pot and not burn. I calculate the amout of total water I need, erring on the side of an additional 1/2 quart or so. I use an online BIAB calculator to determine my strike water temp, inputting variables such as kettle diameter, temp of grain, amount of hops/grains, etc. Once I achieve my strike water temp, I add my grains and stir like hell until I reach my mash temp. I know that dough balls can be an issue, so I'm incredibly careful to stir everything, completely. Once my mash temp is reached (usually about a minute of stirring), I cover, wrap in about 3 towels, and put in a pre-warmed (that I turn off as soon as my mash temp is reached) oven for 60 min. After 60 min, I put the pot back on the stovetop. At this point, I'll take another temp reading and usually find that I've lost about 4 degrees on average from my starting mash temp. I then turn the heat back on and stir constantly as I bring the temp and grains up to 170. Once 170 is hit, I cut the heat, cover with the stock pot with the lid, and let it sit on the stovetop for 10 minutes to "mash out." After the 10 minutes are up, I pull out the pasta strainer and bag and squeeze the ever lovin be-jesus out of the bag as I crank the heat on the kettle, achieving my boil.
I'm right on the mark volume-wise, give or take a few cups or so. I haven't "topped off" with water since about batch number 4 or 5. Sometimes I have a little too much left over, but its usually gunky and hot break material anyway.
I'm wondering why I can't hit a consistent efficiency using this method. Sometimes it's 70%. Sometimes it 66%, and other times it's in between. There have even been times that it's over 70%, but rarely. I always ask my LHBS to crush my grains extra fine, and I always use them within 7 days of purchasing them.
The only thing I can think is that since I'm using a 3 gallon stock pot with 1.8 gallons of water (on average), I'm losing some heat through the headspace between the wort and the lid (as it's sitting in the oven wrapped in towels). Does this sound like a possibility?
I do a full volume BIAB, so as my water is heating to strike temp, it's also heating my kettle, so I can't be losing any heat through a "cool" kettle.
I don't know what else to do. I know it's not a huge issue, but I want to at least have a consistent efficiency.
Looking for some help...Thanks!
As I've progressed, I've been more and more mindful of my efficiency. I'll find a recipe I like, scale it down using the free Brewer's Friend website, and then adjust per my efficiency. However, my efficiency seems to flucuate between 70 and 66. Sometimes going up to 71, but never really lower than 66.
My process is as follows:
I use a 3 gallon stainless steel stock pot with a built in strainer for pasta. I line the pot and strainer with a paint strainer bag from Home Depot. The built in strainer allows for the bag to sit on the bottom of the pot and not burn. I calculate the amout of total water I need, erring on the side of an additional 1/2 quart or so. I use an online BIAB calculator to determine my strike water temp, inputting variables such as kettle diameter, temp of grain, amount of hops/grains, etc. Once I achieve my strike water temp, I add my grains and stir like hell until I reach my mash temp. I know that dough balls can be an issue, so I'm incredibly careful to stir everything, completely. Once my mash temp is reached (usually about a minute of stirring), I cover, wrap in about 3 towels, and put in a pre-warmed (that I turn off as soon as my mash temp is reached) oven for 60 min. After 60 min, I put the pot back on the stovetop. At this point, I'll take another temp reading and usually find that I've lost about 4 degrees on average from my starting mash temp. I then turn the heat back on and stir constantly as I bring the temp and grains up to 170. Once 170 is hit, I cut the heat, cover with the stock pot with the lid, and let it sit on the stovetop for 10 minutes to "mash out." After the 10 minutes are up, I pull out the pasta strainer and bag and squeeze the ever lovin be-jesus out of the bag as I crank the heat on the kettle, achieving my boil.
I'm right on the mark volume-wise, give or take a few cups or so. I haven't "topped off" with water since about batch number 4 or 5. Sometimes I have a little too much left over, but its usually gunky and hot break material anyway.
I'm wondering why I can't hit a consistent efficiency using this method. Sometimes it's 70%. Sometimes it 66%, and other times it's in between. There have even been times that it's over 70%, but rarely. I always ask my LHBS to crush my grains extra fine, and I always use them within 7 days of purchasing them.
The only thing I can think is that since I'm using a 3 gallon stock pot with 1.8 gallons of water (on average), I'm losing some heat through the headspace between the wort and the lid (as it's sitting in the oven wrapped in towels). Does this sound like a possibility?
I do a full volume BIAB, so as my water is heating to strike temp, it's also heating my kettle, so I can't be losing any heat through a "cool" kettle.
I don't know what else to do. I know it's not a huge issue, but I want to at least have a consistent efficiency.
Looking for some help...Thanks!