So this is about my 20th all grain batch and still I am surprised by interesting surprises. I mashed up the following:
6lb rye malt
3lb light munich
2lb light wheat
1lb CaraHells (essentially crystal 10)
3/4 lb (about 3qt rice hulls)
So in total 12g. I crushed the grain medium to coarse to prevent a stuck sparge. I used 4g so I got the 1.25qt per pound ratio and I only recovered about 1g of strike water. To compensate for this I am using 5g sparge water and I almost filled my 48qt colman cooler which leads me to believe that a lot of water was absorbed into the grain... much more than I expected.
Typically I get at least 2g normally, 2.5g from my strike and almost all of my sparge. Any idea what happened? Did I grind the grain much finer than I expected I did and it just took up all the water?
For reference I ground the barley at .9mm, the wheat at .75mm, and the rye at .70mm. This is actually the first time I have been able to measure the gap in the grain as I just bought a gap measurer today, that and the ruler are my 2 most prized (and cheapest) investments in the switch to all grain.