Efficiency

[Germanbrewgal]

I'm new to beer brewing, all grain specifically I'm looking to do an all grain here soon and I see efficiency brought up by a lot of fellow posters I know what efficiency is but what is the formula on calculating your efficiency? And any pointers would be appreciated!
Thanks

 

[C-Rider]

I'm new to beer brewing, all grain specifically I'm looking to do an all grain here soon and I see efficiency brought up by a lot of fellow posters I know what efficiency is but what is the formula on calculating your efficiency? And any pointers would be appreciated!
Thanks

You don't need a formula. Just fill in the blanks:.....

http://www.brewersfriend.com/brewhouse-efficiency/

 

[doug293cz]

Efficiency is the ratio of sugar obtained from the grain to the maximum potential sugar in the grain.

Efficiency = Actual Sugar / Potential Sugar * 100%​

There are several important efficiency metrics in brewing:

• Conversion Efficiency - amount of sugar actually created in the mash divided by the potential sugar in the grain
• Lauter Efficiency - the amount of sugar that makes it into the boil kettle divided by the actual amount of sugar created in the mash
• Mash Efficiency - the amount of sugar that makes it into the boil kettle divided by the potential sugar in the grain. Also known as the kettle efficiency.
• Transfer Efficiency - the amount of sugar that makes it into the fermenter divided by the amount of sugar in the boil kettle.
• Brewhouse Efficiency - the amount of sugar that makes it into the fermenter divided by the potential sugar in the grain.

Some of the above efficiencies are the product of other efficiencies

Mash Efficiency = Conversion Efficiency * Lauter Efficiency

Brewhouse Efficiency = Mash Efficiency * Transfer Efficiency

Brewhouse Efficiency = Conversion Efficiency * Lauter Efficiency * Transfer Efficiency​

Unfortunately, the above definitions are not universal throughout brewing literature or internet forums. I believe the above definitions are consistent with those used by BeerSmith and BrewersFriend. Whenever reading about efficiency, it is essential to understand the definition of the terms being used.

To rigorously calculate efficiencies, you need to do a mass balance on all of the sugar in the system and track it from step to step. There is however, a simpler, approximate method that gives reasonable results. I will describe the simpler method here.

To calculate efficiency, you must know the total potential sugar available from all of your grains. Malts typically have what is known as a specific gravity potential per pound. The SG potential is the SG that you would obtain in one gallon of wort from one pound of grain if all of the available starch was converted to sugar (i.e. 100% mash efficiency.) To do calculations, the potential SG is converted to points per pound per gallon, abbreviated as ppg. The ppg for a grain is 1000 * (Potential SG - 1). So, a grain with a potential SG of 1.036 has a sugar potential of 36 ppg. The total points for a grain bill is the sum over all grains of each grain weight times that grain's potential. So, 10 lbs of grain with an SG potential of 1.036 would have 360 total points of potential.

The number of sugar points contained in a volume of wort is the volume in gal times (SG of the wort - 1) * 1000. Thus 6 gal of wort with an SG of 1.050 would have 300 sugar points. If we got that 6 gal pre-boil from our 10 lbs of grain above, then our mash efficiency would be 100% * 300 / 360 = 83.3%. Since no sugar is evaporated during the boil, you will have the same number of points in the wort post boil. In the example, we will have 300 points post boil, and if the post-boil volume is 5 gal, then the SG of the boiled wort would be: 1 + (300 / 5) / 1000 = 1.060. If the pre and post-boil points calculated from the volumes and SG's don't match, then there is a measurement error somewhere (or you spilled some wort.) All volumes have to be corrected to room temperature, and SG's must be corrected to the calibrated temperature of the hydrometer.

Brew on

 

[Germanbrewgal]

Thank you very much for all the info!!

 

[joshesmusica]

One thing I'd like to point out about efficiency is that, although I think measuring your efficiency is highly valuable information every brew, at our scale, getting consistent efficiency is more important than aiming for the highest consistency possible. The reason for this is that you can better formulate recipes, and know what kind of results you should expect. Whereas if you're all over the map with efficiency, it can lead to disappointing results sometimes.

 

[Germanbrewgal]

One thing I'd like to point out about efficiency is that, although I think measuring your efficiency is highly valuable information every brew, at our scale, getting consistent efficiency is more important than aiming for the highest consistency possible. The reason for this is that you can better formulate recipes, and know what kind of results you should expect. Whereas if you're all over the map with efficiency, it can lead to disappointing results sometimes.

Although I'm far from making my own recipe I see your point thank you for that!

 

[Subdivisions]

One thing I'd like to point out about efficiency is that, although I think measuring your efficiency is highly valuable information every brew, at our scale, getting consistent efficiency is more important than aiming for the highest consistency possible. The reason for this is that you can better formulate recipes, and know what kind of results you should expect. Whereas if you're all over the map with efficiency, it can lead to disappointing results sometimes.

+10, Efficiency shouldn't be a pissing contest. "WhAAAAA?? You only getting 65% efficiency, you're system blows!!!!!"

grammar and spelling purposely bad for effect.

EDIT: Just noticed "consistency" should be "efficiency".

 

[applescrap]

Efficiency is the ratio of sugar obtained from the grain to the maximum potential sugar in the grain.

Efficiency = Actual Sugar / Potential Sugar * 100%​

There are several important efficiency metrics in brewing:

• Conversion Efficiency - amount of sugar actually created in the mash divided by the potential sugar in the grain
• Lauter Efficiency - the amount of sugar that makes it into the boil kettle divided by the actual amount of sugar created in the mash
• Mash Efficiency - the amount of sugar that makes it into the boil kettle divided by the potential sugar in the grain. Also known as the kettle efficiency.
• Transfer Efficiency - the amount of sugar that makes it into the fermenter divided by the amount of sugar in the boil kettle.
• Brewhouse Efficiency - the amount of sugar that makes it into the fermenter divided by the potential sugar in the grain.

Some of the above efficiencies are the product of other efficiencies

Mash Efficiency = Conversion Efficiency * Lauter Efficiency

Brewhouse Efficiency = Mash Efficiency * Transfer Efficiency

Brewhouse Efficiency = Conversion Efficiency * Lauter Efficiency * Transfer Efficiency​

Unfortunately, the above definitions are not universal throughout brewing literature or internet forums. I believe the above definitions are consistent with those used by BeerSmith and BrewersFriend. Whenever reading about efficiency, it is essential to understand the definition of the terms being used.

To rigorously calculate efficiencies, you need to do a mass balance on all of the sugar in the system and track it from step to step. There is however, a simpler, approximate method that gives reasonable results. I will describe the simpler method here.

To calculate efficiency, you must know the total potential sugar available from all of your grains. Malts typically have what is known as a specific gravity potential per pound. The SG potential is the SG that you would obtain in one gallon of wort from one pound of grain if all of the available starch was converted to sugar (i.e. 100% mash efficiency.) To do calculations, the potential SG is converted to points per pound per gallon, abbreviated as ppg. The ppg for a grain is 1000 * (Potential SG - 1). So, a grain with a potential SG of 1.036 has a sugar potential of 36 ppg. The total points for a grain bill is the sum over all grains of each grain weight times that grain's potential. So, 10 lbs of grain with an SG potential of 1.036 would have 360 total points of potential.

The number of sugar points contained in a volume of wort is the volume in gal times (SG of the wort - 1) * 1000. Thus 6 gal of wort with an SG of 1.050 would have 300 sugar points. If we got that 6 gal pre-boil from our 10 lbs of grain above, then our mash efficiency would be 100% * 300 / 360 = 83.3%. Since no sugar is evaporated during the boil, you will have the same number of points in the wort post boil. In the example, we will have 300 points post boil, and if the post-boil volume is 5 gal, then the SG of the boiled wort would be: 1 + (300 / 5) / 1000 = 1.060. If the pre and post-boil points calculated from the volumes and SG's don't match, then there is a measurement error somewhere (or you spilled some wort.) All volumes have to be corrected to room temperature, and SG's must be corrected to the calibrated temperature of the hydrometer.

Brew on

Thank you i enjoyed this! Im not sure i understand it all but i appreciate it much

 

[doug293cz]

Thank you i enjoyed this! Im not sure i understand it all but i appreciate it much

Thanks. Don't worry about not understanding it all at first. I didn't either. It should make sense after a while.

Brew on

 

[joshesmusica]

Although I'm far from making my own recipe I see your point thank you for that!

Even if not, you still need to know your consistent efficiency. If the person who formulated the recipe is getting 85%, but you're only getting 65%, you'll need to adjust the recipe to make up for that.

 

[Germanbrewgal]

The recipe I used says that the sg should be b/w 1.064-1.066 after boil and cooled it went into lauter at 1.066 or 67 the level was b/t the both of them and I checked it over and over and over again lol so far so good just hope it stays that good not gonna check the sg for another week and hopefully it will be ready for rest by then temp is at mid 50

 

[CA_Mouse]

The recipe I used says that the sg should be b/w 1.064-1.066 after boil and cooled it went into lauter at 1.066 or 67 the level was b/t the both of them and I checked it over and over and over again lol so far so good just hope it stays that good not gonna check the sg for another week and hopefully it will be ready for rest by then temp is at mid 50

Sounds like you got everything right for the recipe. The biggest take away from this should be the fact that you want to be consistent from one brew to the other, no matter if it is a recipe from someone else or a kit from a HBS. If you use the same recipe/kit 3 times and have wide differences between them, then you will need to look at your process to see where you are losing or gaining gravity points.

You said above that the temp is at mid 50. Is this a lager or an ale? If it is an ale, that is most likely too cold for he yeast. A lager would be very happy at that temp though.

 

[Germanbrewgal]

Yes it is a lager! And thanks

 

[applescrap]

This post is really good and I absolutely agree with everything said. Your original question on how to measure efficiency has been answered. And a great discussion on the importance of creating exacting recipes and consistency has been well said. All that being said I am absolutely shooting for the highest efficiency I can get every time but only in the confines of what time equipment money and procedures I'm willing to do. I'm jealous of 93% efficiency you bet but I'm also realistic and I'm not going to do what it takes to do that. Seeing how I don't own a hydrometer I probably shouldn't be commenting

 

[Gavin C]

I'm new to beer brewing, all grain specifically I'm looking to do an all grain here soon and I see efficiency brought up by a lot of fellow posters I know what efficiency is but what is the formula on calculating your efficiency? And any pointers would be appreciated!
Thanks

Here's a short walkthrough of calculating mash efficiency and brewhouse efficiency. Not sure if it's what you're looking for.

 

[Germanbrewgal]

Yes Gavin that was exactly what I was wanting! Thank you! applescrap how can you say your going after the highest efficiency when it sounds like you refuse to buy a hydrometer? It's a must have when your fermenting anything. I have no skill at brewing an all grain as of yet, call my efficiency luck or what ever but I tried to gather as much info and equipment as I possibly could and so far it's paying off! Btw I own 3 or 4 hydrometers when a sale comes up that's the first on my list! Lol they are glass had one tumble down the basement stairs, broke one floating in my fermenting bucket while stirring the fermenting wine, sat on one lol you get the picture.. You can never have to many meters! Thier really indispensable, inexpensive and the use you get out of one well that is till your careless with it lol

 

[applescrap]

Lol.....i break stuff too! Thank you for the advice