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Old 09-24-2008, 02:31 AM   #1
planenut
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Default efficiency calculation correct?

Made my first AG yesterday. EdWort's Kolsch with additional grain to correct for my expected less than optimal efficiency.

7.0 increased to 8.8 lbs of 2 row pilsner malt
8.8 x 36 = 316.8

2.5 increased to 3.2 lbs of wheat malt
3.2 x 39 = 124.8

316.8 + 124.8 = 441.6

441.6/5.25 gallons = 84.11

actual OG was 1.051

51/84.11 = 60%

Does that look correct?

Just for info:
I used a 10 gallon rubbermaid water cooler with the braided line kit.

I used 3.75 gallons of strike water at 185. I let the water sit for 5 minutes to heat cooler before proceeding. Water was 175 when I added grain and doughed in.

at 5 minutes I opened up restirred and added a little tap water to drop temperature. It was 160 and about 1.5 cups brought it down to 154.

at 60 minutes I collected 2 qts, added to top and then drained into boil pot. I collected 2.5 gallons so figured I needed another 4.5 gallons of sparge water to total 6.5 for boil. All sparge waster was done at 180

Stirred in 2.0 gallons, waited 10 minutes, drained and added 2 qts and collected into boil pot.

Stirred in remaining 2.5 gallons, waited 10 minutes, drained and added 2 qts and collected into boil pot.

OG at that point for 6.5 gallons was 1.044 at 60


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Old 09-24-2008, 04:21 AM   #2
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That is a bit hot to dough in at 175F. You are denaturing grains at 170F? Are you using a program to figure strike temperature? I would think that 166F to 167F strike water is a good starting point with the mash-tun stabilized at that temperature.


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Old 09-24-2008, 12:02 PM   #3
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I went back and looked at my cheat sheet and it did say let it cool to 168 but I guess I was worried about how quickly it would cool. In retrospect, it only dropped to 175 and even after doughing in, and waiting 5 minutes, it was still 160 requiring me to add cool water.

Would denaturing the grain affect the taste or make me lose efficiency or both?
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Old 09-24-2008, 04:32 PM   #4
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If you denature grain then you have no conversion of starches to sugar and little to nothing to ferment.

Read here: How to Brew - By John Palmer - How the Mash Works
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