Mash Extraction

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starseed

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Hi Guys I have a poor extraction rate , I make 20 litre batches using 4.5 kg of grain , the grind is 50/50 husk /powder, I step mash for 2 hours , 148/ 150/152 C. this should produce a 5% potential . but it only makes 3,6%

I have brewed for 5 years , this is a recent problem , so what,s wrong Pete
 

VikeMan

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148/ 150/152 C.
???

Here are some ways to improve mash efficiency. One or more of them may apply to your situation, depending on your equipment/process:

•Crush Grains Finer
•Reduce Mash Tun dead space (redesign tun)
•Reduce or eliminate pump/hose losses.
•Batch Sparge instead of “No” Sparge
•Fly Sparge instead of Batch Sparge
•Use more total water, thus leaving “thinner” losses. But note that a longer boil would be required.
•Control Mash pH

If you describe your equipment and process in more detail, people can make more specific recommendations.
 
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starseed

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???

Here are some ways to improve mash efficiency. One or more of them may apply to your situation, depending on your equipment/process:

•Crush Grains Finer
•Reduce Mash Tun dead space (redesign tun)
•Reduce or eliminate pump/hose losses.
•Batch Sparge instead of “No” Sparge
•Fly Sparge instead of Batch Sparge
•Use more total water, thus leaving “thinner” losses. But note that a longer boil would be required.
•Control Mash pH

If you describe your equipment and process in more detail, people can make more specific recommendations.
its a step mash , different temps
 

day_trippr

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The bin of "Extract dropped but I didn't change anything" possible explanations - especially for a persistent impact - is not deep.
  • grain mill gap slipped
  • mash thermometer lost calibration
I got nothing beyond those...

Cheers!
 

willjamr

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Hi Guys I have a poor extraction rate , I make 20 litre batches using 4.5 kg of grain , the grind is 50/50 husk /powder, I step mash for 2 hours , 148/ 150/152 C. this should produce a 5% potential . but it only makes 3,6%

I have brewed for 5 years , this is a recent problem , so what,s wrong Pete
If your mash really is 148 to 152 *C* (centigrade or Celsius ) that will be WAY too hot and will wipe out
the enzymes that convert the starch to sugar.
 

doug293cz

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If your mash really is 148 to 152 *C* (centigrade or Celsius ) that will be WAY too hot and will wipe out
the enzymes that convert the starch to sugar.
Can't get it that hot unless you have it in a pressure vessel.

Brew on :mug:
 

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