This is my second AG batch, and my efficiency is just horrible.
I am using Beersmith, a cooler with SS braid and a Barley Crusher at factory settings. Here's what happened:
Beersmith told me to mash at 154 for 60 min. with 16.88 qt., then batch sparge twice, each with 2.46 g at 168, to collect 7.5 g at 1.053 for boil volume.
I struck at 154, but the temperature plummeted. My cooler sucks. I ended up mashing at 145 for 20 minutes, then got it up to 154 for 60 minutes. I collected 7.25 g. I added a quart and took a reading of 1.051. That puts my mash efficiency at about 65%.
Beersmith then said to boil for 60 min.
I actually boiled for 80 because I overestimated my preboil volume. So I boiled until I had 5 g, which worked out to 4.5 g in the fermenter. I also added 1.5 lb. of honey at flameout. (this was accounted for in the recipe) I added a half gallon of cold water.
Beersmith estimated an OG of 1.083, and I ended up with 1.066. This put my overall efficiency at 58%.
I'm wondering what the heck is going on. I took three readings each time with a calibrated ATC refractometer, and checked it against my hydrometer. Any advice on how to up that efficiency would be much appreciated. Here's the brewsheet from Beersmith:
I am using Beersmith, a cooler with SS braid and a Barley Crusher at factory settings. Here's what happened:
Beersmith told me to mash at 154 for 60 min. with 16.88 qt., then batch sparge twice, each with 2.46 g at 168, to collect 7.5 g at 1.053 for boil volume.
I struck at 154, but the temperature plummeted. My cooler sucks. I ended up mashing at 145 for 20 minutes, then got it up to 154 for 60 minutes. I collected 7.25 g. I added a quart and took a reading of 1.051. That puts my mash efficiency at about 65%.
Beersmith then said to boil for 60 min.
I actually boiled for 80 because I overestimated my preboil volume. So I boiled until I had 5 g, which worked out to 4.5 g in the fermenter. I also added 1.5 lb. of honey at flameout. (this was accounted for in the recipe) I added a half gallon of cold water.
Beersmith estimated an OG of 1.083, and I ended up with 1.066. This put my overall efficiency at 58%.
I'm wondering what the heck is going on. I took three readings each time with a calibrated ATC refractometer, and checked it against my hydrometer. Any advice on how to up that efficiency would be much appreciated. Here's the brewsheet from Beersmith:
Type: All Grain
Date: 2/3/2009
Batch Size: 5.00 gal
Brewer: Matt
Boil Size: 7.51 gal Asst Brewer:
Boil Time: 60 min Equipment: Brew Pot (10 Gallon) & Cooler
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 75.00
Taste Notes:
Ingredients
Amount Item Type % or IBU
8.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 53.33 %
3.50 lb Munich Malt (9.0 SRM) Grain 23.33 %
1.00 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 6.67 %
0.50 lb Chocolate Malt (350.0 SRM) Grain 3.33 %
0.50 lb Special B Malt (180.0 SRM) Grain 3.33 %
0.68 oz Magnum [16.70 %] (60 min) Hops 38.0 IBU
0.91 oz Cascade [5.40 %] (15 min) Hops 8.1 IBU
1.50 lb Honey (1.0 SRM) Sugar 10.00 %
1 Pkgs European Ale (White Labs #WLP011) Yeast-Ale
Beer Profile
Est Original Gravity: 1.083 SG
Measured Original Gravity: 1.066 SG
Est Final Gravity: 1.025 SG Measured Final Gravity: 1.005 SG
Estimated Alcohol by Vol: 7.50 % Actual Alcohol by Vol: 7.97 %
Bitterness: 46.1 IBU Calories: 291 cal/pint
Est Color: 28.8 SRM Color: Color
Mash Profile
Mash Name: Single Infusion, Medium Body, Batch Sparge Total Grain Weight: 13.50 lb
Sparge Water: 4.91 gal Grain Temperature: 68.0 F
Sparge Temperature: 168.0 F TunTemperature: 68.0 F
Adjust Temp for Equipment: TRUE Mash PH: 5.4 PH
Single Infusion, Medium Body, Batch Sparge Step Time Name Description Step Temp
60 min Mash In Add 16.88 qt of water at 168.5 F 154.0 F
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
Carbonation and Storage
Carbonation Type: Dried Malt Extract Volumes of CO2: 2.1
Pressure/Weight: 4.2 oz Carbonation Used: -
Keg/Bottling Temperature: 60.0 F Age for: 28.0 days
Storage Temperature: 65.0 F