Here's a question for those who have a known, calculated, and reliable brewhouse efficiency who batch sparge. And also do recipes with the no sparge method.
I'm interested in doing a no sparge just for the fun of it. I'm pretty dialed in right now with my double batch sparge method at around 78% give or take a few percentage points, but I'm wondering where to calculate my expected efficiency drop. I figure I'll cut that down by an additional 15% or so and go with a BE of 65%.
Either way, I'll pick an easy recipe that has a single bittering hop addition so I can scale it after I measure before the boil - maybe a dry stout.