This is all grain. I've been doing 90 min mash rests with no mash out and dble batch sparging and while my efficiency has been great the really fermentable wort has crushed my fg's in my last few beers dropping them 5,7,even one 9 points low on my FG, thereby really drying out the beer and adding bitterness
Which I obviously don't want. After doing research I now realize it was the long mash plus letting the runoff sit while sparging that was creating this highly fermentable wort. So next batch I want to do the same with a no mash out but only mash rest for 60 min so I want to see if my efficiency will suffer and if I'll hit my pre boil gravity and I thought you could do that by the sample from the first runnings and basically extrapolating that out but I'm not sure how. Any ideas? Thanks.
Which I obviously don't want. After doing research I now realize it was the long mash plus letting the runoff sit while sparging that was creating this highly fermentable wort. So next batch I want to do the same with a no mash out but only mash rest for 60 min so I want to see if my efficiency will suffer and if I'll hit my pre boil gravity and I thought you could do that by the sample from the first runnings and basically extrapolating that out but I'm not sure how. Any ideas? Thanks.