CentralNJBrew
Member
I've had my set up for a few years, and kind of have a sense of how efficient it is, but never really went the extra mile to measure/record data at critical steps.
I attempted to brew an IPA this past weekend, and made a conscious effort to record as much as I could, with the intent on finally breaking through this issue that has been eluding me.
My main question is this:
Can someone help me piece together all the data that I've recorded below to get my brewhouse/mash efficiency AND/OR let me know anything else that I should have recorded to help?
And I'll admit, my eyes always seem to glaze over when trying to attempt to figure this out on these and other forums, despite my best intentions.
And please call me out if I am omitting any critical data, or using incorrect language or methods.
Grain
2 row Pale 7 lbs (37)
Marris Otter 3.5 lbs (36)
Crystal 40 1.5 lbs (34)
My mill setting was 2.0 (I forget at this exact moment if that is in cm, ml, etc)
Also, if it helps;
.5 oz of Nugget and Amarillo at 60 min
.5 oz of Chinnook at 15 min
Target IBU was 63
Yeast will be WLP 001 Cali Ale Yeast
(Still trying to figure out tasty recipies, and just using what I have in stock. So if this grain/hop/yeast combo looks like a loser, feel free to chime in, but my main focus is on the efficiency for now)
Calculating Theoretical Yield
(7lbs x 37) + (3.5lbs x 36) + (1.5lbs x 34) = 436
My desired L:G Ratio is 2.5:1, so 25 quarts = 6.25 gallons
436 / 6.25 gals = 69.76 = 1.070 Target OG
My strike temp water was 170, and Target Mash Temp is 152-154 Range. I have a direct fire system that I constantly recirculate, so as long as I'm close to this temp range, I'm happy. It stayed relatively in that range with much babysitting, so I'll call keeping it stable was a success.
My pH at start of mash rest was 5.4. This was my only pH reading.
For sparge water temp, I put HLT water up to 180. I always try to make the sparge length 45-60 min range. During sparge, mash reached 160-162 range, not the 168 I always strive for. Lasted 40 minutes before I hit my target of 5 1/2 gals in brew kettle. (I'm still dialing in my sparge program a little bit, so I'll take 40 mins for now)
Also, never really though about it, but 5 1/2 gallons is an arbitrary target quantity I picked for BK to deal with boilover issues, evaporation, and beer loss until time to pour in a glass. I'm open to adjusting.
Pre-Boil SG was 1.050
Boiled for 60 mins. 4 Gallons were left in BK. (60 mins of boiling evaporated 1.5 gallons. Is that too much for that amount of time? It is a pretty intense burner)
Post-Boil SG was 1.070. (100%, yay me, but I know that's not true)
I didn't bother to fill BK back up to 5 1/2 gallons because;
1) I wasn't sure when to add water to hit target quantity (before whirlpool, after whirlpool, in FV?)
2) I filter my brew water through a carbon filter straight into my HLT. I could have used that to fill BK once I measure 4 gallons, but would spring water work just as well? I normally use this HLT water to push last of wort through to my FV.
3) Is there a calculation or common knowledge about how much my post boil gravity would have dropped if I added 1 gallon of water?
After transfer to FV, I estimate I got 3.75 gallons through, and estimate after transfer to keg, more gravity sampling, and yeast/trub dumps, ill have about 3.5 gallons left to be enjoyed. 5 gals is my true end goal quantity.
Soooo, anyone want to help me piece this together? Thank you to any and all that help me piece together my efficiency.
I attempted to brew an IPA this past weekend, and made a conscious effort to record as much as I could, with the intent on finally breaking through this issue that has been eluding me.
My main question is this:
Can someone help me piece together all the data that I've recorded below to get my brewhouse/mash efficiency AND/OR let me know anything else that I should have recorded to help?
And I'll admit, my eyes always seem to glaze over when trying to attempt to figure this out on these and other forums, despite my best intentions.
And please call me out if I am omitting any critical data, or using incorrect language or methods.
Grain
2 row Pale 7 lbs (37)
Marris Otter 3.5 lbs (36)
Crystal 40 1.5 lbs (34)
My mill setting was 2.0 (I forget at this exact moment if that is in cm, ml, etc)
Also, if it helps;
.5 oz of Nugget and Amarillo at 60 min
.5 oz of Chinnook at 15 min
Target IBU was 63
Yeast will be WLP 001 Cali Ale Yeast
(Still trying to figure out tasty recipies, and just using what I have in stock. So if this grain/hop/yeast combo looks like a loser, feel free to chime in, but my main focus is on the efficiency for now)
Calculating Theoretical Yield
(7lbs x 37) + (3.5lbs x 36) + (1.5lbs x 34) = 436
My desired L:G Ratio is 2.5:1, so 25 quarts = 6.25 gallons
436 / 6.25 gals = 69.76 = 1.070 Target OG
My strike temp water was 170, and Target Mash Temp is 152-154 Range. I have a direct fire system that I constantly recirculate, so as long as I'm close to this temp range, I'm happy. It stayed relatively in that range with much babysitting, so I'll call keeping it stable was a success.
My pH at start of mash rest was 5.4. This was my only pH reading.
For sparge water temp, I put HLT water up to 180. I always try to make the sparge length 45-60 min range. During sparge, mash reached 160-162 range, not the 168 I always strive for. Lasted 40 minutes before I hit my target of 5 1/2 gals in brew kettle. (I'm still dialing in my sparge program a little bit, so I'll take 40 mins for now)
Also, never really though about it, but 5 1/2 gallons is an arbitrary target quantity I picked for BK to deal with boilover issues, evaporation, and beer loss until time to pour in a glass. I'm open to adjusting.
Pre-Boil SG was 1.050
Boiled for 60 mins. 4 Gallons were left in BK. (60 mins of boiling evaporated 1.5 gallons. Is that too much for that amount of time? It is a pretty intense burner)
Post-Boil SG was 1.070. (100%, yay me, but I know that's not true)
I didn't bother to fill BK back up to 5 1/2 gallons because;
1) I wasn't sure when to add water to hit target quantity (before whirlpool, after whirlpool, in FV?)
2) I filter my brew water through a carbon filter straight into my HLT. I could have used that to fill BK once I measure 4 gallons, but would spring water work just as well? I normally use this HLT water to push last of wort through to my FV.
3) Is there a calculation or common knowledge about how much my post boil gravity would have dropped if I added 1 gallon of water?
After transfer to FV, I estimate I got 3.75 gallons through, and estimate after transfer to keg, more gravity sampling, and yeast/trub dumps, ill have about 3.5 gallons left to be enjoyed. 5 gals is my true end goal quantity.
Soooo, anyone want to help me piece this together? Thank you to any and all that help me piece together my efficiency.