hoplobster
Well-Known Member
I have searched for help on this topic, but I couldn't find specifically what I was looking for, so I apologize if I overlooked anything.
I brewed my "Moktoberfest" Ale today and I continue to be plagued with what I consider to be poor efficiency and I am looking for some help on improving that practice. Here is a breakdown of my procedure:
Mash in @ 1.25 qts/lbs for 60 minutes. After conversion, I stir, recirculate until clear and then drain the MLT. I then do two rounds of batch sparging in equal volumes, stirring and recirculating before draining, the sparge water is 170 degrees. I currently use a round cooler w/ a SS braid for my MLT. Where am I going wrong?
For those interested here is the grain bill for 3 gallons which gave me 1.054 @ 61%:
4.00 lb Vienna Malt (3.5 SRM) Grain 50.0 %
2.50 lb Munich Malt (9.0 SRM) Grain 31.3 %
1.25 lb Pale Malt, Maris Otter (3.0 SRM) Grain 15.6 %
0.25 lb Caramel/Crystal Malt - 10L (10.0 SRM) Grain 3.1 %
Thanks!
I brewed my "Moktoberfest" Ale today and I continue to be plagued with what I consider to be poor efficiency and I am looking for some help on improving that practice. Here is a breakdown of my procedure:
Mash in @ 1.25 qts/lbs for 60 minutes. After conversion, I stir, recirculate until clear and then drain the MLT. I then do two rounds of batch sparging in equal volumes, stirring and recirculating before draining, the sparge water is 170 degrees. I currently use a round cooler w/ a SS braid for my MLT. Where am I going wrong?
For those interested here is the grain bill for 3 gallons which gave me 1.054 @ 61%:
4.00 lb Vienna Malt (3.5 SRM) Grain 50.0 %
2.50 lb Munich Malt (9.0 SRM) Grain 31.3 %
1.25 lb Pale Malt, Maris Otter (3.0 SRM) Grain 15.6 %
0.25 lb Caramel/Crystal Malt - 10L (10.0 SRM) Grain 3.1 %
Thanks!