Hi, I just brewed an IPA with 10 pounds of 2 row and 1 pound of crystal 20L. My measured OG was 1.040, which calculates to a brewhouse efficiency of 49%.. I've been brewing on this system for a little while, and always noticed that the gravity was a bit lower than expected, but I didn't calculate efficiency until recently. This seems abysmal
What could I be doing wrong? My temperature post dough-in was 149F, and my starting volume was 8 gallons. I do squeeze the **** out of the bag when I'm done mash to get all the sugars I can. Do I need to sparge my BIAB after, maybe? or is there a problem with how I'm doing mash? I have an electric kettle with a steamer basket that the bag fits i perfectly. I know I hear about non-BIAB people talking about mash thickness. Is this what's killing me? should I set some water aside to have a thicker mash and a sparge after?
Any tips you guys can provide to increase the efficiency of my BIAB process would be great.
What could I be doing wrong? My temperature post dough-in was 149F, and my starting volume was 8 gallons. I do squeeze the **** out of the bag when I'm done mash to get all the sugars I can. Do I need to sparge my BIAB after, maybe? or is there a problem with how I'm doing mash? I have an electric kettle with a steamer basket that the bag fits i perfectly. I know I hear about non-BIAB people talking about mash thickness. Is this what's killing me? should I set some water aside to have a thicker mash and a sparge after?
Any tips you guys can provide to increase the efficiency of my BIAB process would be great.