Originally Posted by 4xtreme
sorry not sure what you mean by (BK) if you are refering to boil kettle then no the dead space is only set for the mash ton. I will look for a dead space for a boild kettle not sure why you would need one in the boil kettle.
Also I could see like a boil volume of arounf 6.5 mabe seven but 8.57 seem realy high .
If you dump the entire contents of your boil kettle (BK) into your fermentor then you will have a loss of 0. However, whatever volume you leave behind in your kettle needs to be taken into account to properly calculate your water needs. For example, I leave behind 1/4gal in my kettle and my fermentor (this includes trub) and about a pint in my bottling bucket.
As for brewhouse efficiency: The common misconception is that brewhouse efficiency is how much of the sugar you extract from the grains vs. the potential extraction (i.e. if you were to extract every single molecule of sugar ). This is actually referred to as your mash efficiency. What brewhouse efficiency really means is how efficient your system & process are throughout the entire brewing & fermentation process (i.e. mash, lauter, boil, fermentor, bottling/kegging). You could have a very high mash & lauter efficiency and a bad boil, fermentor, bottling efficiency (or vice versa).