91.3% efficiency?

[WoodlandBrew]

With that low of an OG, a 90% efficiency would be reasonable with a couple of batch sparges, but over 95% would indicate that there is something wrong with your math, measurements, or assumptions.

 

[d_striker]

How so?

You calculated 88% instead of 84% with that grain bill.

I can't tell you exactly where you're going wrong as I am not familiar with BeerSmith.

I can tell you that it is absolutely impossible to obtain efficiency greater than 100% though.

 

[TommyTbar]

You calculated 88% instead of 84% with that grain bill.

I can't tell you exactly where you're going wrong as I am not familiar with BeerSmith.

I can tell you that it is absolutely impossible to obtain efficiency greater than 100% though.

Right on, I agree with my brown there was something fishy with my numbers, but was meticulous with the ipa I believe my numbers are correct according to beersmith at 88% unless beersmith as faulty calculations I can't see where I went wrong, I will be brewing again tomorrow or Friday so I will post my findings then

Thanks for all the help everyone!

 

[d_striker]

Right on, I agree with my brown there was something fishy with my numbers, but was meticulous with the ipa I believe my numbers are correct according to beersmith at 88% unless beersmith as faulty calculations I can't see where I went wrong, I will be brewing again tomorrow or Friday so I will post my findings then

Thanks for all the help everyone!

Now that I've thought about this during normal waking hours, Beersmith's 88% estimate may be correct. Efficiency calcuations are dependent on the potential SG value for each malt. These values vary depending on the source and are general averages.

For instance, the table that I use in my own brewing spreadsheet lists Maris Otter having a potential of 1.038. I'm guessing Beersmith is using 1.036 for Maris Otter which would decrease the total extract potential value, thus calculating a higher efficiency rating.

According to this online calculator, your efficiency was 84.54% for the grainbill and volume you listed for your IPA. http://www.brewersfriend.com/brewhouse-efficiency/

According to my own brewing spreadsheet, your efficiency was 84.6% which jives with the calculator above which means that they are probably using 1.038 as the potential SG for Maris Otter also. However, if I change Maris Otter's potential SG to 1.036, efficiency jumps to 89%.

It is possible that your efficiency is that high which would concern me personally. Especially if you're not controlling the pH of your water.

How are you crushing your grain? How many batch sparges are you doing?

Regarding your English Brown referenced in your original post, something is definitely wrong with your efficiency calculation AND/OR your grain bill amounts AND/OR your measured wort volumes.

Your listed grainbill, assuming 6 gallons of post boil wort, has a maximum extract potential gravity of 1.045 when using 1.036 as the value for Maris Otter's potential SG. With your claimed OG of 1.055, this would mean you had 122% efficiency.

Using 1.038 as Maris Otter's potential SG, the grain bill has a max extract potential of 1.047 which means 116% efficiency.

As I said earlier, it is impossible to have efficiency over 100%.

 

[TommyTbar]

Now that I've thought about this during normal waking hours, Beersmith's 88% estimate may be correct. Efficiency calcuations are dependent on the potential SG value for each malt. These values vary depending on the source and are general averages.

For instance, the table that I use in my own brewing spreadsheet lists Maris Otter having a potential of 1.038. I'm guessing Beersmith is using 1.036 for Maris Otter which would decrease the total extract potential value, thus calculating a higher efficiency rating.

According to this online calculator, your efficiency was 84.54% for the grainbill and volume you listed for your IPA. http://www.brewersfriend.com/brewhouse-efficiency/

According to my own brewing spreadsheet, your efficiency was 84.6% which jives with the calculator above which means that they are probably using 1.038 as the potential SG for Maris Otter also. However, if I change Maris Otter's potential SG to 1.036, efficiency jumps to 89%.

It is possible that your efficiency is that high which would concern me personally. Especially if you're not controlling the pH of your water.

How are you crushing your grain? How many batch sparges are you doing?

Regarding your English Brown referenced in your original post, something is definitely wrong with your efficiency calculation AND/OR your grain bill amounts AND/OR your measured wort volumes.

Your listed grainbill, assuming 6 gallons of post boil wort, has a maximum extract potential gravity of 1.045 when using 1.036 as the value for Maris Otter's potential SG. With your claimed OG of 1.055, this would mean you had 122% efficiency.

Using 1.038 as Maris Otter's potential SG, the grain bill has a max extract potential of 1.047 which means 116% efficiency.

As I said earlier, it is impossible to have efficiency over 100%.

After a couple of brews now i still average around 83% to 88% efficiency my last batch was an IPA with a grain bill of...

14lbs Maris Otter
4oz Brown Malt
4oz 20L
4oz 60L

ended up with just over 6 gallons was shooting for an OG of 1.077 Hit 1.080,
heres my process, i crush my grains with a barley crusher mill set to .039, heat up strike usually shoot for a degree or two higher than what beersmith says, mash in, for this batch mash PH was 5.5, steep for 60-75 mins, usually start vorlofing around 60.. after collecting first runnings i then batch sparge once with 168 degree water... then of course boil... so my efficiency for this batch was 86.3%... Pretty interesting that when i brew a darker beer my efficiency is on the low end of the spectrum but a lighter beer is on the high end also seems that my mash PH is a little high with the darker malts does anyone experience this??? still kind of in awe that i hit these numbers constantly, especially with a hopslam clone i did recently with an OG of 1.098 at 86.5% efficiency!! from what i have found i feel like my numbers must have to do with my water quality and knowing my equipment but any insight would be appreciated for others to benefit from

 

[hopmonster2189]

How's the attenuation on these beers with no simple sugar?