On my last few batches, as I have progressively dialed my system in, I have started to have a problem with too high of efficiency into the kettle, as a side effect of very good rinsing.
High efficiency is not generally considered a problem, but in my case it's just a bit too high and is causing extraction issues with undesirable compounds.
My typical efficiency into the kettle is now up around 92-98% (as calculated by BeerTools), depending on the grist. Mash pH varies depending on grist, but I stay between 5.4 and 5.6 at mash temp, correcting with 88% lactic acid. I fly sparge, to kettle volume. Sparge water is acidified to pH 6-6.5. Run-off rate is very carefully monitored at 5 min/gal for the entire sparge.
I have started to notice tannin extraction, and it's hurting my beers. On the batches with the problem, final runnings have been well into the danger zone, at 1.004-1.005, with a pH of 5.7-6. I had thought I could get away with it by keeping my pH under 7, but the beers prove otherwise.
I'd like to correct for the over-sparging, but I'm not sure how best to approach changing the process without a ton of trial and error. The way I see it I could do either of;
With either method, I don't really know how to pre-calculate the effect, and come up with a recipe that won't be terribly off.
Has anyone dealt with this, and come up with a simple correction?
High efficiency is not generally considered a problem, but in my case it's just a bit too high and is causing extraction issues with undesirable compounds.
My typical efficiency into the kettle is now up around 92-98% (as calculated by BeerTools), depending on the grist. Mash pH varies depending on grist, but I stay between 5.4 and 5.6 at mash temp, correcting with 88% lactic acid. I fly sparge, to kettle volume. Sparge water is acidified to pH 6-6.5. Run-off rate is very carefully monitored at 5 min/gal for the entire sparge.
I have started to notice tannin extraction, and it's hurting my beers. On the batches with the problem, final runnings have been well into the danger zone, at 1.004-1.005, with a pH of 5.7-6. I had thought I could get away with it by keeping my pH under 7, but the beers prove otherwise.
I'd like to correct for the over-sparging, but I'm not sure how best to approach changing the process without a ton of trial and error. The way I see it I could do either of;
- Speed up the sparge
- Stop sparging early and top off pre-boil
With either method, I don't really know how to pre-calculate the effect, and come up with a recipe that won't be terribly off.
Has anyone dealt with this, and come up with a simple correction?