manoaction
Well-Known Member
My efficiencies with all grain seem to be wildly inconsistent.
5 1/2lb 2 Row
5 lb Vienna
1 lb Crystal 10L
1/2 lb Carapils
I'm using a cooler with a braid for my mash tun.
I crushed my grains at the store. Heated eight gallons of water to 160 for a 2:1 mash ratio. I added my salts based on my city water report, the EZ Water Calc spreadsheet, and Palmer's how to brew chart.
I then mashed in and the temperature adjusted to 153 in short order. I stirred the mash every 15 minutes or so.
Sixty minutes later I drained off 6 gallons to find that my gravity was at 1.035 instead of the 1.053 I was planning on. I multi-tasked yelling and cursing while sparging an additional 3 gallons.
I boiled for an eternity and left the burner on high to bleed off as much as possible and ended with 1.045 OG.
This was the fourth time through on this recipe, they always taste good, friends and family ask for more, but the wild inconsistency is hugely frustrating.
I'm trying to think of problems with my technique and could use some help. I guess my temp might be a little high, but I thought that would mainly cause problems with attenuation, not the mash.
I'm trying to keep accurate notes and be detailed about what I do, but I can't pin down why my mash is so inconsistent.
5 1/2lb 2 Row
5 lb Vienna
1 lb Crystal 10L
1/2 lb Carapils
I'm using a cooler with a braid for my mash tun.
I crushed my grains at the store. Heated eight gallons of water to 160 for a 2:1 mash ratio. I added my salts based on my city water report, the EZ Water Calc spreadsheet, and Palmer's how to brew chart.
I then mashed in and the temperature adjusted to 153 in short order. I stirred the mash every 15 minutes or so.
Sixty minutes later I drained off 6 gallons to find that my gravity was at 1.035 instead of the 1.053 I was planning on. I multi-tasked yelling and cursing while sparging an additional 3 gallons.
I boiled for an eternity and left the burner on high to bleed off as much as possible and ended with 1.045 OG.
This was the fourth time through on this recipe, they always taste good, friends and family ask for more, but the wild inconsistency is hugely frustrating.
I'm trying to think of problems with my technique and could use some help. I guess my temp might be a little high, but I thought that would mainly cause problems with attenuation, not the mash.
I'm trying to keep accurate notes and be detailed about what I do, but I can't pin down why my mash is so inconsistent.