Can anyone advise me about how mash efficiency is calculated. My issue is this: is it based on the final volume of beer that is bottled, or is it based on the amount that ends up in the fermenter after the mash and boil. I usually lose around 3 litres to trub before bottling. Also, the calculations regarding the amount of bitterness in the beer are also dependent on the volume. I really want to know so that I have some idea of what my efficiency is for the way I do my mash and sparge. I am hitting consistent figures, so I am happy with this, but it would be nice to know if my system is working well, and so I have more confidence in the recipes that I put together.
Thanks
Thanks