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A quick sparge, can wash those sugars off the surfaces. But will free little of the sugars still within the grain. At the end of mashing, sugar concentrations in the wort, and in water inside the grain, will be fairly similar. You know from the grain absorbtion ratio, what fraction is absorbed...

Calculations can give potential ABV. But the actual result depends on the yeast, and the fermentation conditions. The vinolab chaptilisation calculator may help, but it's designed to work out sugar additions needed for thhe desired increase.

Hit 90% after doing a 4 hour floating sparge in my BZ G4 35L. After having to pause the brew day. Don't plan on doing that regularly. But it kind of proves the point, that others have made, that remaining sugars need time to diffuse out of the larger grain particles. So the slower the sparge...

Ever tried malt conditioning? I use 2% sprayed, and left for 15 minutes. Then a much better crush, and hardly any dust.

I use a BZ with recirculation, but never tried with a bag, or no sparge. I found that dry pre mixing the grains, gives most reliable recirculation. Leaving the malt (pipe) draining into a bucket, for most of the boil. Can produce an extra 5%.

I use blackcurrants, which seem to have the most intense flavour. I know they were historically (wrongly) banned in the States. Hope you can get them now. In a beer using Philly Sour yeast. I used 1kg blackcurrants to 4kg malts + 500g sugar. I'll be trying, a lesser amount, in my next...

My g4 is the 35L, where the lift hole centre is 4cm above the 30L mark. Preferring a fairly thin mash, my mash water + grain generally reaches around 28L. So the standird recirc hose can easily reach down to (outer) wort level if LODO needed.

Lifting exposes the whole grain surface area to the oxygen sucked in as the wort's drained. Oxygen solubility in water, and the maximum dissolved amount, reduces with temperature, Tap water generally has oxygen levels around 6-8 mg/L. At 65°C (149°F) it's about 3mg/L. If oxygen is 3mg/L after...

Not sure that outer recirculation needs to get so complicated. Since I started the idea, back in 2023, I've never had efficiency issues. I use the original recirc hose running at full flow, angled through a lift hole at 45° to help a spinning flow. The base temperature sensor in the g4 35L, is...

The Brewzilla g3.1.1 maltpipe has a solid wall. The g4 maltpipe is perforated for At end of mashing. The sugar density in the wort, can never be higher than of the liquid within the grain. But levels get closer the longer the mash, when sugars have more time to diffuse. Ideally they would...

When doing a fast sparge, that will rinse sugars off the surfaces of the grain particles. But few of the free sugars within the larger particles, have time to diffuse out. That effect becomes greater, the thicker the mash. With 12lb grain, the grains would absorb around 1.5 gal of water, (and...

exBEERiment | Grain Comparison: Pale Malt vs. Pilsner Malt In German Pils. Was unable to detect any taste difference, in blind tastings. That was done during pandemic, so there was only one taster. But their other Malt comparisons that I've read, inc Vienna vs Munich+pils malts in a Vienna...

Not sure why fly sparge should take an hour. I batch sparge, with 8-10L after mashing wit 23L water, for a 23L batch. So a fairly thin mash. Usually, provided I have the sparge water pre-heated (to 80°C). Sparging usually just takes 10-15min. And as the mash is busy heating to boil at that...

HED Heat Exchanger Dish. Think that works, by forcing all flow to go through gap around it's circumference. So the wort then has to flow across all the heater base, to reach the centre drain. If the heavy duty base raises the malt pipe, that might cause other issues.

I generally do a thin mash, where mash water about batch volume. So maybe 23L + 8L sparge. With a thin mash, the grains are covered in liquid, so there is no need to disperse the sparge. I position the recirc hose about 1/2 inch over the wort, then reduce flow if wort level rises to near hose...

I chose Nottingham for a 14% imperial stout. The 20L batch, done 17 months ago, ended up at 15%, and most is still aging on chopped oak barrel staves. I did use 600ml of yeast slurry, from a 1 gallon DME starter; aeration with airstone; and 200g dextrose additions every 2 -3 days, occasionally...

Thought I'd read the response, but the link just opens a blank page on grok. I had wondered if they could be used to collate prizewinning recipes, for a particular beer style. Has anyone tried getting that, from AI/LLMs? Someone on utube did it (manually?) a while back. With 20 or so 1st place...

Brewfather lists: Dextrose. 1.046 ppg. Breiss Wheat white malt 1.039 ppg. Base malt typically 1.037 ppg. Crisp Torrified rice 1.037 Flake rice 1.032 Where rice has low nitrogen levels, that could give increased starch extraction, compared to barley.

No tests in Scotland? There's a lot of granite, and raydon in the Highlands.

By "full volume mash", do you mean you didn't do any sparge? No sparge would reduce efficiency. I get good efficiency in my BZ g4, using strike water = batch volume (usually 23L) Then sparge with 9L or so.