- Thread starter AviatorTroy
- Start date

A 1.050 wort may lose 3-5 points, a 1.075 beer might lose 15 points.

Not sure of the exact curve, but as your l:g ratio drops the mash gravity increase, and as the grain absorption remains constant (by weight) you lose relatively more sugars. This is basically a "lautering loss"

Think it's time I ran the numbers and made a chart

OP

- Thread Starter
- #6

Thanks, Im just going to have to try it out and see what i get, Ill start by boosting grains about 5%

I ran the numbers and made a chart

Not sure of the exact curve, but as your l:g ratio drops the mash gravity increase, and as the grain absorption remains constant (by weight) you lose relatively more sugars. This is basically a "lautering loss"

Think it's time I ran the numbers and made a chart

My discussion on this chart : http://www.biabrewer.info/viewtopic.php?f=74&t=1481

Basically, I've graphed the Lautering Loss as a percentage vs Liquor to Grain Ratio for four True Absorption values.

1.2 L/KG = BIAB Heavy Squeeze

1.3 L/KG = BIAB Medium Squeeze

1.4 L/KG = BIAB Light Squeeze

1.56 L/KG = Traditional Mash Tun

As modelled using my Conversion Efficiency formulas, which have been quite successful in modelling the BIAB process

This is for No Sparge. You can see why a sparge makes a big difference when the L:G is low.