Here's the problem,
My first all grain batch was a kit and I was planned on getting an efficiency number from that, but partway through I broke my thermometer, so I could not take a hydrometer reading. If your starting out and doing fly sparg, what should I figure my number to be when adjusting an existing recipe? I have converted the Requiem Raspberry to all grain using BeerSmith, but don't have any clue what to put down as my brew house efficiency to get an accurate grain bill. What would you say would be for batch sparg (might give that a whirl for the fun of it).
Drinking: Ed Worts Apfelwein, Store bought Bass, Salvator. Can't brew in Winter and I needed bottles.
Primary: Bass Clone Austin Home Brew Supply
Went down in a blaze of glory due to mold infection.
ON DECK: Moosebutt Faux Lager