While most of my recipes have a conversion efficiency in the near 93-100% range, there are a few outlier recipes that were 102%. My thoughts are that one or more of the mashed grains had a higher than expected starch contribution, or possibly the result is due to a plus or minus 2% error factor.
Are there other explanations for getting higher than 100% conversion efficiency?
Are there other explanations for getting higher than 100% conversion efficiency?