Hello!
I'm sure this is going to wind up being a problem with my measuring, either ingredients, water, SG or a combination of all of these factors, but I'm getting weirdly high efficacies.
Typically doughing in with a protein rest at 130F for 30 minutes. Mashing at 155F for 60-90 minutes. Letting my bag of grains drip dry over a pot suspended by a hook and then slowing rinsing the grain inside the suspended bag with roughly half of my sparge water at 170F using a jug and then teabagging the bag with the other half and letting it drip dry again.
Brewsmith is telling me I'll get 1.059 at 70%. I end up with something like 1.065 and 83%+. Today I was expecting 1.051 and get 1.062, this is 107%! Obviously I've some variable with my ingredients or water but even adjusting for this, I'm still closing in on a strangely high percentage.
Today I acidified my water using lactic acid in an attempt to limit tanin extraction. Maybe this allowed me to be so thrifty with the sugar, who knows.
I'm sure this is going to wind up being a problem with my measuring, either ingredients, water, SG or a combination of all of these factors, but I'm getting weirdly high efficacies.
Typically doughing in with a protein rest at 130F for 30 minutes. Mashing at 155F for 60-90 minutes. Letting my bag of grains drip dry over a pot suspended by a hook and then slowing rinsing the grain inside the suspended bag with roughly half of my sparge water at 170F using a jug and then teabagging the bag with the other half and letting it drip dry again.
Brewsmith is telling me I'll get 1.059 at 70%. I end up with something like 1.065 and 83%+. Today I was expecting 1.051 and get 1.062, this is 107%! Obviously I've some variable with my ingredients or water but even adjusting for this, I'm still closing in on a strangely high percentage.
Today I acidified my water using lactic acid in an attempt to limit tanin extraction. Maybe this allowed me to be so thrifty with the sugar, who knows.