I normally mash for 60 minutes with NO mashout and I sparge by pouring 170 degree water over my grains/bag after the 60 minute mash. Any suggestion or tips to help maximize efficiency are greatly appreciated.
Well,if the grains I order are already crushed,I crush them again on brew day with my Barley Crusher mill set at the factory .039". My OG's are definitely higher as a result. I also started dunk sparging. It also seems to work more evenly than pouring the 170F water over the bag of grains in a SS colander on top of the BK/MT.
double crush grain, and dunk sparge in a separate pot, this method has taken me to the high 70's efficiency. the only reason I'm not doing that anymore is purely a size matter since I stepped up to 10-12 gallon batches.
Yeah,that'd definitely be a little heavy when wet. I typically mash no more than 6lbs of grains for my pb/pm biab beers. Even that's heavy enough when wet. But the dunk sparge works so well efficiency-wise,I'll keep doing that for the time being.