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Old 11-13-2008, 05:03 AM   #1
tokolosh
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How in the world does one get 48% eff?

I'm new to AG (just did 3rd batch), but have saturated myself with reading about it months prior to trying it. I was doing a DFH60 clone yesterday, everything went as well as could be expected.

Mashed @ 154 for about 70 minutes, I fly sparged with water approx 185 for about 25 minutes. Started my boil with about 6.5 gallons and ended up with about 5.25. Got everything transferred into the carboy, took my gravity reading.... 1.048. ***Wait a second, 1.048?!?!? How is that possible when OG is supposed to be around 1.072. Well, beats the hell out of me.

Could it possibly (and I'm really hoping here!) be my hydrometer? My first AG batch had a similar sort of unfortunate reading, but I just chalked it up to the first time around. I've tweaked a few things and was really hoping for the best on this one. I got a new hydrometer right before I started doing AG, the last one lay victim of small counter space. Is there a way to test the hydrometer beside putting it in 60 degree water? Some sort of test for accuracy at high gravity???? And how long should you 'let it sit' in order to be sure it's leveled out and reading accurately? Please god let it be so! Thanks for your help!
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Old 11-13-2008, 05:08 AM   #2
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Can you post your recipe, specifically the grain amounts you used. How did the crush look? With more information we might be able to help out.
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Old 11-13-2008, 05:10 AM   #3
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185 is kinda hot, but other people here have more experience than I do. I sparge about 170ish depending on temp outside and my loss. There are a couple views on efficiency. You'll nail it down Here is a link from BobbyM:

All Grain
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Old 11-13-2008, 05:24 AM   #4
tokolosh
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Oct 2008
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Quote:
Originally Posted by McKBrew View Post
Can you post your recipe, specifically the grain amounts you used. How did the crush look? With more information we might be able to help out.
This is from the recipe:

13 Pounds 2-row (US)
6 ounces Maris Otter malt

.75 Warrior hops 16.4% AA (60 minutes) SEE NOTES ON HOPPING!
.50 Amarillo Gold 8.5% (35 minutes)
.50 Simco 12% (30 minutes)
.50 Simco 12% Dry hop
1.00 Amarillo Gold Dry hop
Irish Moss ( 1 tsp with 15 minutes left in the boil)

Any thoughts? I guess the OG was supposed to be 1.070, not 1.072 as I posted, but that doesn't make that big of a difference.
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Old 11-13-2008, 05:33 AM   #5
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I know the title says it's about batch sparging and you did a fly sparge on this brew, but this post is full of good information about efficiency.

Maximizing Efficiency when Batch Sparging.

I'd say a good read through that should help you out. If not, keep posting questions here, that's what the forum is for.

 
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Old 11-13-2008, 06:04 AM   #6
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off the top o me head i'd say your sparging too quickly and forming channels in your mash that is not allowing all the sugars to rinse out.
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Old 11-13-2008, 06:07 AM   #7
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Well first thing, you should check the gravity of your runnings periodically to see how well you are rinsing. If your reading starting out are low gravity then that will indicate a poor sparge is taking place. Maybe due to channeling caused by sparging too dry. That is, you are draining faster than you are filling and are not keeping agood inch or two of standing water above the grain bed.

 
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Old 11-13-2008, 06:44 AM   #8
tokolosh
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Quote:
Originally Posted by GilaMinumBeer View Post
That is, you are draining faster than you are filling and are not keeping agood inch or two of standing water above the grain bed.
Yeah, I thought about that too, but i'm constantly checking levels of water and I haven't yet had less than an inch or so of water above the grain bed. I should start checking the gravity periodically though, that's a good idea!
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Old 11-13-2008, 06:58 AM   #9
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25 min sparge is about 2x too fast for fly sparging IMHO go w/ 60 min.
example of sparge time calculation
7 gallons = (28qts/60min)=.47qts a min

Make sure you keep 2-3" of HOT 170-175 deg water on top of the grain bed, calculate your water need and only use that amount, so you drain the mash tun all the way and there is not any water in it when the sparge is over.
anyway that's where I would start.
Good luck
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Old 11-13-2008, 07:59 AM   #10
wildwest450
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Quote:
Originally Posted by tokolosh View Post
This is from the recipe:

13 Pounds 2-row (US)
6 ounces Maris Otter malt
Why 6ozs of maris otter?

 
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