Jakeclifford
Member
I am hoping to get help on my efficiency problems. This last batch I got about 40%, and missed my target by a good bit.
I am using a 10 gallon beverage cooler with a bazooka tube.
This last 5 gallon batch had 16lbs 6 oz of grain as follows:
11 lbs Pale Malt (2 Row) US
5 lbs Munich Malt
1 lbs Peat Smoked Malt
6.0 oz Black (Patent) Malt
I added 1.5 ratio to total 26 quarts, including dead space, at 165.5 and nailed my target temp of 156 for a full bodied beer. I held it there for an hour, and only lost 2 degrees.
Vorloft till clear and drained the wort. Then I batched sparged (stirred and recirculated) the rest of the water in 2 equal batches at 168 degrees to get my total of 6.5 gallons.
I think my pre-boil should have been 1.073, but was more like 1.04.
All I can think of is I am missing something completely or the way they are crushing the grains at the store is wrong.
Any help?
I am using a 10 gallon beverage cooler with a bazooka tube.
This last 5 gallon batch had 16lbs 6 oz of grain as follows:
11 lbs Pale Malt (2 Row) US
5 lbs Munich Malt
1 lbs Peat Smoked Malt
6.0 oz Black (Patent) Malt
I added 1.5 ratio to total 26 quarts, including dead space, at 165.5 and nailed my target temp of 156 for a full bodied beer. I held it there for an hour, and only lost 2 degrees.
Vorloft till clear and drained the wort. Then I batched sparged (stirred and recirculated) the rest of the water in 2 equal batches at 168 degrees to get my total of 6.5 gallons.
I think my pre-boil should have been 1.073, but was more like 1.04.
All I can think of is I am missing something completely or the way they are crushing the grains at the store is wrong.
Any help?