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Old 04-15-2007, 06:11 AM   #1
Nov 2006
Posts: 851
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If my efficiency were really low, would I have to add more malts that are primarily used for flavor like roasted barley, dextrine malt, or crystal? In other words, does efficiency affect the extraction of malt flavors, or does it only affect fermentable malts? The reason I ask this is because I'm thinking of doing a partygisle (sp?) mash/lauter process in a few weeks.
Primary: Pilsner
Secondary: Empty
Keg 1: Dunkelweizen
Keg 2: Empty

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Old 04-15-2007, 06:15 AM   #2
greg75's Avatar
Aug 2006
Posts: 195
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I have been told that you really only need to take the base malts into account when adjusting for efficiency, but I bump every grain up a bit, just to be on the safe side.

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Old 04-15-2007, 01:42 PM   #3
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Oct 2005
Oak Grove, Oregon, USA
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Mashing flavor malts is much like giving them a really long steep. Unless your efficiency problems are tied to your sparge, they should be fine.
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