I wonder if anyone has any experience as to what the OG of the FIRST half of an all-grain run-off would be. For example, if I make a 6 gallon batch using an 8 gallon boil, is there a rule of thumb for what percentage of sugars I'm going to get in the first 4 gallon run-off?
I have read somewhere that the first third of run-off has half the sugars. True?
Just for fun, I made a graph using this info and assuming a curve that passes thru the "one-third equals one-half" point is valid, it looks like the first half of the wort would have 63% of the sugars.
Have I confused everyone?
I have read somewhere that the first third of run-off has half the sugars. True?
Just for fun, I made a graph using this info and assuming a curve that passes thru the "one-third equals one-half" point is valid, it looks like the first half of the wort would have 63% of the sugars.
Have I confused everyone?