RickFinsta
Well-Known Member
Alright, I am having some trouble figuring out what kind of efficiency I got in my first partial mash batch, as I was using a mix of malts that many online calculators don't have available as options.
Here is a link to the recipe I used. I mashed for 60 minutes, starting at 154*F and ending at 151*F, and when I collected my wort after sparging, I had 3 gallons at d=1.048. My final wort OG (that sounds contradictory) was right on at 1.055 as calculated on Hopville before pitching, and I used 65% there as a guess for the mash, but I'm not convinced that I actually was getting sugars from all those grains (as I think Hopville calculated). I'm already very relaxed and hombrew'd up, but I'm looking to see if I did okay or if there's room for improvement considering the low amount of 2-row I used compared to non-enzymatic grains.
Thanks in advance!
Here is a link to the recipe I used. I mashed for 60 minutes, starting at 154*F and ending at 151*F, and when I collected my wort after sparging, I had 3 gallons at d=1.048. My final wort OG (that sounds contradictory) was right on at 1.055 as calculated on Hopville before pitching, and I used 65% there as a guess for the mash, but I'm not convinced that I actually was getting sugars from all those grains (as I think Hopville calculated). I'm already very relaxed and hombrew'd up, but I'm looking to see if I did okay or if there's room for improvement considering the low amount of 2-row I used compared to non-enzymatic grains.
Thanks in advance!