Effects of different mash/sparge temps?

[Justibone]

70% is pretty good.

 

[KFlan]

I wasn't too upset with the 70%, as I realize I'm using a bunch of equipment I picked up at garage sales. It's just that I got my own grain mill and I used a really fine crush, which I figured would get my efficiency up a little higher.

I think another problem could be that I didn't stir up the mash enough and maybe I did have some doughballs.

Maida - Thanks for posting the info from Kai, I'm definitely going to read through it.

 

[KFlan]

Off topic: Justibone I see the "EdWorts Apfelwein" under your post and have been contemplating doing it for a while now - Is it really all that its made up to be?

Never had an apple wine before. I think Edwort is the man - I wouldn't even think about brewing it if the recipe came from anybody but him.

 

[maida7]

I wasn't too upset with the 70%, as I realize I'm using a bunch of equipment I picked up at garage sales. It's just that I got my own grain mill and I used a really fine crush, which I figured would get my efficiency up a little higher.

I think another problem could be that I didn't stir up the mash enough and maybe I did have some doughballs.

Thanks for posting the info from Kai - I'm definitely going to read through it.

I have found this chart (from Kai's site) very helpful.

This chart represents "Extract content or gravity of the first wort based on the mash thickness. 100% mash efficiency, 80% fine grind extract and 4% moisture content of the malt were assumed for the grist"

Basically compare the first runnings of your mash to this chart. If your numbers match up then you know your getting 100% mash efficiency and any losses are attributed to the lauter. If your 90% or under on mash efficiency (compared to the chart) then you may want to change something like the crush, pH, time, etc...

I have found it very useful to isolate the efficiency to the various parts of the process. It makes trouble shooting much easier when you can see where the week point is. And it all starts with the mash.

 

[cactusgarrett]

Keep in mind, too, that this is an estimate - as it doesn't take into account the specifics of your grainbill (types of malts and their sugar contributions).

 

[KFlan]

Yeah that's a good chart. I can see wether the problem was not stirring the mash enough or having too cold sparge water, by determining wether the problem lies with the mash or the sparge.