tkanscholl
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- Nov 19, 2014
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Today i did a batch of scottish ale using the countertop partial mash technique from byo.
I need some help figuring out how to increase the efficiencies
I mashed in with 2.91 lbs of grain at a 1.375 quarts to lbs water ratio. I was shooting for a mash temp of 158 so i had the mash water at 170. When i measured the water temp when i had the grains all in. It was 154°
I mashed for 30 min. At 15 min i checked the water temp and it was only145. I added 1 cup of boiling water to increase the temp back into the 150's.
I drained the wort and poured it into .5 gallon boiling water.
I sparged with the same ratio of 172 ° water letting the water stay in the cooler for 5 min.
I thought i was boiling 2.5 gallons down to 2 gallons level. But i found i only had 1.5 gallons.
My potential max points for the grain bill was 105. I only extracted 48 points.
Can anyone give me advice using this method to get better extraction
I need some help figuring out how to increase the efficiencies
I mashed in with 2.91 lbs of grain at a 1.375 quarts to lbs water ratio. I was shooting for a mash temp of 158 so i had the mash water at 170. When i measured the water temp when i had the grains all in. It was 154°
I mashed for 30 min. At 15 min i checked the water temp and it was only145. I added 1 cup of boiling water to increase the temp back into the 150's.
I drained the wort and poured it into .5 gallon boiling water.
I sparged with the same ratio of 172 ° water letting the water stay in the cooler for 5 min.
I thought i was boiling 2.5 gallons down to 2 gallons level. But i found i only had 1.5 gallons.
My potential max points for the grain bill was 105. I only extracted 48 points.
Can anyone give me advice using this method to get better extraction
