lately i have been getting poor eff... i'm waiting to buy a mill so in the mean time i am going to add more malt... the question is do i increase both the specalty grains and the base malt or just the base malt?
should i add more base malt or more of everything?
- Thread starter J311gonzo
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heckels
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Depending on how far you have to go, typically if it's to make up 10% or less efficiency I'd just up the base malt.
The difference when adjusting specialty malts would be minimal
The difference when adjusting specialty malts would be minimal
avidhomebrewer
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If you need to increase the efficiency, do it with base malts.
If you are getting your grain milled by your lhbs, ask to make sure their crush is what you would like. If not, adjust it. Are you sure your water temp is correct? Thermometer temp is accurate? etc.
If you are getting your grain milled by your lhbs, ask to make sure their crush is what you would like. If not, adjust it. Are you sure your water temp is correct? Thermometer temp is accurate? etc.
You increase ALL of the malts. Say your recipe is 75% two row, 10% crystal, and 15% Munich. If you start with 12 pounds or 10 pounds, the ratio is still exactly the same.
I do this all the time- my efficiency is not what other peoples may be, and I use the recipe database often. I just "scale" it correctly, so the percentages (and so the recipe) is the same.
I wouldn't worry about 1-3 ounces of grains, so if that was the difference I wouldn't sweat it and buy another pound of grain to get a couple of ounces, but overall you want to increase ALL of the grain.
I do this all the time- my efficiency is not what other peoples may be, and I use the recipe database often. I just "scale" it correctly, so the percentages (and so the recipe) is the same.
I wouldn't worry about 1-3 ounces of grains, so if that was the difference I wouldn't sweat it and buy another pound of grain to get a couple of ounces, but overall you want to increase ALL of the grain.
I've never understood just adding more base (unless adding the specialty stuff isn't possible/feasible).
People settled on a recipe measured out to the nearest ounce/gram which is a specific ratio. If it doesn't matter, start building recipes with "one fist full of chocolate malt, three of biscuit..."
I kid a bit. it will change the outcome, but change isn't always bad.
People settled on a recipe measured out to the nearest ounce/gram which is a specific ratio. If it doesn't matter, start building recipes with "one fist full of chocolate malt, three of biscuit..."
I kid a bit. it will change the outcome, but change isn't always bad.
Would you also increase hop quantity as well? Thanks!
It's correct to increase everything, but if I only need a half pound or so, I'll just add base malt to get to where I want to be.
mikeasu
Well-Known Member
I'll go with Yooper on this too. I have a spreadsheet for grain bill design where I figure out the proportions of a given recipe, and ramp up or down depending on desired gravity and my assumed efficiency (been a no sparger, so around 59% for the last three batches, IIRC). I do round to the nearest 1/8 lb in the spreadsheet in most cases, but for real small additions, will use the hops scale in the HB store.
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