Turkeyfoot Jr.
Well-Known Member
I just did my second AG this weekend and I must be missing something because my efficiency was horrible yet again, ~55%.
Here are some of the details, let me know what else you need to know...
I'm basing this efficiency estimate off of Beersmith. I was supposed to end up with 5 gallons at 1.052 but due to the fact that I'm still dialing in my equipment I over-boiled and ended up with 3.5 gallons but only at 1.059.
Unlike last time I bought iodine to do a conversion test and it came back positive for conversion. However, this is one technique I wanted to make sure I was using correctly. I bought standard iodine solution from the pharmacy department at a local grocery store, is that the right stuff? I did some digging online and I don't see a reference to any special form of brewer's iodine. I took a small sample from my mash after it had been sitting for 60 minutes, dribbled in a drop of iodine and saw no reaction, not even a hint of color change. I took that to mean all was well and conversion was a success.
The recipe was:
4.2lb. Munich
4.2lb. 2-Row
1.05lb. Cara-Pils
1.05lb. Crystal 90L
1.5oz. Willamette
My strike volume was 15.75Q, 1.5q/lb., and after dough in the mash was slightly higher than anticipated, 155F. I sparged with 21Q at 168F and collected 7.75 gallons into the kettle.
I crushed the grains myself using a Barley Crusher at the factory default setting. It looks good to me but then again I'm noob so that doesn't mean much.
I only stirred the grains once during the mash, about half way through, and I batch sparged with two almost equal volumes.
I can't think of any other pertinent information right now, let me know if there are any more details I can provide.
Here are some of the details, let me know what else you need to know...
I'm basing this efficiency estimate off of Beersmith. I was supposed to end up with 5 gallons at 1.052 but due to the fact that I'm still dialing in my equipment I over-boiled and ended up with 3.5 gallons but only at 1.059.
Unlike last time I bought iodine to do a conversion test and it came back positive for conversion. However, this is one technique I wanted to make sure I was using correctly. I bought standard iodine solution from the pharmacy department at a local grocery store, is that the right stuff? I did some digging online and I don't see a reference to any special form of brewer's iodine. I took a small sample from my mash after it had been sitting for 60 minutes, dribbled in a drop of iodine and saw no reaction, not even a hint of color change. I took that to mean all was well and conversion was a success.
The recipe was:
4.2lb. Munich
4.2lb. 2-Row
1.05lb. Cara-Pils
1.05lb. Crystal 90L
1.5oz. Willamette
My strike volume was 15.75Q, 1.5q/lb., and after dough in the mash was slightly higher than anticipated, 155F. I sparged with 21Q at 168F and collected 7.75 gallons into the kettle.
I crushed the grains myself using a Barley Crusher at the factory default setting. It looks good to me but then again I'm noob so that doesn't mean much.
I only stirred the grains once during the mash, about half way through, and I batch sparged with two almost equal volumes.
I can't think of any other pertinent information right now, let me know if there are any more details I can provide.