So ever since getting a Barley Crusher I had adjusted the gap to credit card thickness - 0.030". On all of my ales outside of Pumpkin (but that's pretty obvious) I get 81% efficiency across the board - all straight barley type beers like Amber Ales, English Ales, Pale ales, etc. Have done repeat batches of Northern's belgian Patersbier and always hit 81%.
However, wheat is giving me wildly fluctuating results. I'd thought I was finally in the clear when I did my last hefeweizen and hit 81%. However, my Weizenbock came in at 69% and my latest hefeweizen brewed this past weekend was a ridiculously low 66% efficiency. The only difference between these latest two wheat beers and ones prior is that I didn't do a protein rest, they were both single infusion, though I can't see how that would make that much of a difference. But even before that though my efficiencies would swing from 70% to 81% with the most common being 74-75%.
Is a credit card thickness simply not enough for the smaller wheat grains? I've thought about just double milling the wheat for the next batch but figured I'd post here for some opinions to help alleviate another possible disappointment if that doesn't cut it.
I've noticed I do a much better and more consistent extraction when double decocting but I really can't do that in the house due to a certain whiner that complains about the smell. The two times I decocted I got 79% efficiency.
Anyhow, I've probably read it all already but if anyone has any recommendations for the best way to keep consistent with wheat I would be most appreciative.
Rev.
However, wheat is giving me wildly fluctuating results. I'd thought I was finally in the clear when I did my last hefeweizen and hit 81%. However, my Weizenbock came in at 69% and my latest hefeweizen brewed this past weekend was a ridiculously low 66% efficiency. The only difference between these latest two wheat beers and ones prior is that I didn't do a protein rest, they were both single infusion, though I can't see how that would make that much of a difference. But even before that though my efficiencies would swing from 70% to 81% with the most common being 74-75%.
Is a credit card thickness simply not enough for the smaller wheat grains? I've thought about just double milling the wheat for the next batch but figured I'd post here for some opinions to help alleviate another possible disappointment if that doesn't cut it.
I've noticed I do a much better and more consistent extraction when double decocting but I really can't do that in the house due to a certain whiner that complains about the smell. The two times I decocted I got 79% efficiency.
Anyhow, I've probably read it all already but if anyone has any recommendations for the best way to keep consistent with wheat I would be most appreciative.
Rev.