KRamey
Member
I've brewed 4 batches now using the "Aussie" BIAB method, full volume one pot no sparge. I have seen many places that I am supposed to mash out at 170 degrees. What exactly does this do, as in if I stopped doing it what was the result be. And am I doing it correctly?
My "Mash-Out" is simply raising the temp to 170 F for 10 minutes.
Now onto my efficiency question. I use hopville.com's "Beer Calculus" but being fairly new I don't always hit my volumes. How does that affect my efficiency numbers. For example on my most recent brewday I did this:
7lbs Vienna Malt
ended up with 3.25 gallons
OG of 1.059
efficiency at 86%
I was trying to get 3.5 gallons so I'm assuming my efficiency is lower than calculated, but by how much?
Thanks!
This is my first question I've had to ask, as I have found the search feature to be a blessing.
My "Mash-Out" is simply raising the temp to 170 F for 10 minutes.
Now onto my efficiency question. I use hopville.com's "Beer Calculus" but being fairly new I don't always hit my volumes. How does that affect my efficiency numbers. For example on my most recent brewday I did this:
7lbs Vienna Malt
ended up with 3.25 gallons
OG of 1.059
efficiency at 86%
I was trying to get 3.5 gallons so I'm assuming my efficiency is lower than calculated, but by how much?
Thanks!
This is my first question I've had to ask, as I have found the search feature to be a blessing.