Originally Posted by morbid53
It seems no matter what I do I can not hit more than 60% eficiency And I can not understand why I have changed the P.H. of my water using P.H. 5.2 I have a fine crush I use breiss pale 2 row malt for my base I use 2 electric turkey fryers one for sparge and one for my MLT I like these because it is easy to control the temp. I heat my water to 155 then add my grain because I use the fryers I do not loose much heat at this time usually cook for one hour with no rest then mash out and sparge with 170 water any Idea what the hell is going on I'm lost
What is your pre-boil volume of water?
Maybe you need to continue to sparge to a higher pre-boil volume and do a longer boil to bring the volume back down.
I found that if I recirculate some of my sparge water by using a simple sauce pot to collect a gallon or two and pour it right back in to recirculate, my efficiency improves.