I've been rock solid in my setup for over a year now and this new grain mill has really thrown a wrench in my brewery (I switched from corona-style getting 85-89% efficiency) to a monster mill 2-roller.
Well today's brew day went fantastic, I nailed all my temps, the sparge went fantastic (much improved over this thread). Now this time instead of hitting my OG of 1.045 (recipe at 75% efficiency) I hit 1.051 and promash is saying my actual mash system efficiency is 108%.
The recipe is below and I'm thinking that the demerara sugar has messed up the calculations somehow, anyone know how I can adjust the recipe to account properly for the sugar? I found the gravity value for it on the net.
For the record: My hydrometer readings were taken at 60F which is the calibration temperature. My hydrometer is accurate in normal water (re-verified today). The reading was taken in the fermenter and entered into promash efficiency calculator within the brewing session.
Well today's brew day went fantastic, I nailed all my temps, the sparge went fantastic (much improved over this thread). Now this time instead of hitting my OG of 1.045 (recipe at 75% efficiency) I hit 1.051 and promash is saying my actual mash system efficiency is 108%.
The recipe is below and I'm thinking that the demerara sugar has messed up the calculations somehow, anyone know how I can adjust the recipe to account properly for the sugar? I found the gravity value for it on the net.
For the record: My hydrometer readings were taken at 60F which is the calibration temperature. My hydrometer is accurate in normal water (re-verified today). The reading was taken in the fermenter and entered into promash efficiency calculator within the brewing session.
Code:
It's Not Dark It's Mild
A ProMash Brewing Session - Recipe Details Report
Recipe Specifics
----------------
Batch Size (L): 25.00 Wort Size (L): 25.00
Total Grain (kg): 4.45
Anticipated OG: 1.045 Plato: 11.08
Anticipated SRM: 19.1
Anticipated IBU: 22.5
Brewhouse Efficiency: 75 %
Wort Boil Time: 60 Minutes
Formulas Used
-------------
Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
% Yield Type used in Gravity Prediction: Fine Grind Dry Basis.
Color Formula Used: Morey
Hop IBU Formula Used: Rager
Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %
Additional Utilization Used For First Wort Hops: -10 %
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
56.2 2.50 kg. Maris Otter United Kingdom 1.038 3
16.9 0.75 kg. Carastan Malt Great Britian 1.035 60
4.5 0.20 kg. Chocolate Malt America 1.029 350
11.2 0.50 kg. Flaked Corn (Maize) America 1.040 1
11.2 0.50 kg. Demerara Sugar Generic 1.047 1
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
40.00 g. Fuggle Pellet 4.75 22.5 First WH
Extras
Amount Name Type Time
--------------------------------------------------------------------------
1.00 Unit(s)Irish Moss Fining 10 Min.(boil)
Yeast
-----
Danstar Nottingham
Mash Schedule
-------------
Mash Name: Double Decoction
Total Grain kg: 3.95
Total Water Qts: 10.47 - Before Additional Infusions
Total Water L: 9.91 - Before Additional Infusions
Tun Thermal Mass: 0.00
Grain Temp: 23.28 C
Step Rest Start Stop Heat Infuse Infuse Infuse
Step Name Time Time Temp Temp Type Temp Amount Ratio
---------------------------------------------------------------------------------
Sacc. Rest 0 60 150 150 Infuse 162 9.91 2.51
Mash Out 15 15 168 168 Decoc 212 3.60 3.13 (Decoc Thickness)
Total Water Qts: 10.47 - After Additional Infusions
Total Water L: 9.91 - After Additional Infusions
Total Mash Volume L: 12.55 - After Additional Infusions
All temperature measurements are degrees Fahrenheit.
All infusion amounts are in Liters.
All infusion ratios are Liters/Kilograms.
Step Time for Decoction Steps represent how far back in time the Decoction was pulled.
Infusion amounts for Decoction Steps represent the amount pulled for the Decoction.
Infusion ratios for Decoction Steps represent the Decoction Thickness.