I am flummoxed by my consistently low efficiency-- 60-65% after 40 or so AG batches. So I'm here for some suggestions. I've read the sticky, and have tried all thicknesses of mashes, long mashes, mashing out, single and double batch sparges, stir like crazy-- nothing has a measurable impact on efficiency.
I have adjusted my recipes accordingly and my beer is good, but I am really scratching my head as to why I can't get into the mid-70s with my system.
System is a rectangular cooler with a 14" SS braid.
My brew day today (temp corrected):
Recipe was an 1.072 OG IPA. 13 lbs of 2-row, 2lbs of Munich and 1/2 lb of C-40.
We have soft water, so I add 1 tsp each of CaCL and Gypsum per 5G. Mashed at 1.3 qt/lb at 153 for an hour-- stirred well, no dough balls. Mash temp was 151 at the end. Vourlauf and drain as fast as possible. Got 2.75g of first runnings at 1.084. Single batch sparge with 185 degree water, stirred for 5 mins, yielded 3.6g @ 1.031. Again, drained as fast as possible. I was very careful to fully drain the cooler each time.
One hour boil. It was dry and breezy, so I boiled off a little more than usual. Ended up with 5g @ 1.071 into the fermenter-- or about 62% by my math (Brewer's Friend Brewhouse Efficiency Calculator).
I have a buddy using the same crush and same water and getting 75-80%. Only difference is he has a manifold in his mash tun.
What am I missing?
Thanks.
soup
I have adjusted my recipes accordingly and my beer is good, but I am really scratching my head as to why I can't get into the mid-70s with my system.
System is a rectangular cooler with a 14" SS braid.
My brew day today (temp corrected):
Recipe was an 1.072 OG IPA. 13 lbs of 2-row, 2lbs of Munich and 1/2 lb of C-40.
We have soft water, so I add 1 tsp each of CaCL and Gypsum per 5G. Mashed at 1.3 qt/lb at 153 for an hour-- stirred well, no dough balls. Mash temp was 151 at the end. Vourlauf and drain as fast as possible. Got 2.75g of first runnings at 1.084. Single batch sparge with 185 degree water, stirred for 5 mins, yielded 3.6g @ 1.031. Again, drained as fast as possible. I was very careful to fully drain the cooler each time.
One hour boil. It was dry and breezy, so I boiled off a little more than usual. Ended up with 5g @ 1.071 into the fermenter-- or about 62% by my math (Brewer's Friend Brewhouse Efficiency Calculator).
I have a buddy using the same crush and same water and getting 75-80%. Only difference is he has a manifold in his mash tun.
What am I missing?
Thanks.
soup
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