I would never trade that for a long fly sparge to gain an extra 5% lauter efficiency. A trick to getting it to dissolve is to emulate what mother nature does - constant motion (flowing waters) and dissolved CO2 (from the air) help dissolve the chalk into solution. Ehhh not necessarily. PistolPatch. attenuation potential) and the yeast's ability to come close to that limit of attenuation. I used the batch sparge method for these beers, which involved collecting the first runnings, stirring in a sparge addition, letting the mash settle for a few minutes, a brief vorlauf, then collecting the rest of the sweet wort. You gave us 72% mash efficiency. If you are having terrible mash conversion efficiency and the sparge the hell out of your mash, you can still end up at 70%. My anticipated changes for my second "BIAB".
Calculating mash efficiency. The three thermometers measured 213, 216 and 217 degrees! At the same time you can have great mash efficiency and barely sparge and get 70%. This will tell you if you are having a conversion problem. Part 2: Make a starter if required, supports up to 3 step-ups. Braukaiser talks about a simplified Hochkurz Mash that is easy to do and has worked well for me in the past.
look up Kai Troester at Braukaiser.com and do bit of reading. grain 6 moisture (4% is default) MASH mash information total amount of water added to the mash before the first runnings were run off gravity or strength of the first runnings. I've pasted in a chart from his work below. Kai Troester (www.braukaiser.com) has performed detailed experiments that show that higher rations lead to greater conversion efficiency. Most home brewers (BIAB brewers excepted) follow this model by convention but it isn't necessary. If you have any mash tun room left, you can add more hot water to hit 75 for mash out. This will be discussed further in Section 3 .
Needs starter (see below), or more yeast. So it sounds like 26.5L for you. In my experience, that website's SG estimates have me reaching slightly over 100% efficiency.
The 90 minute mash may also be boosting your efficiency, which is great to know. Assuming 80% mash efficiency, that puts their potential PPG in the range of 28-34, or about 10-20% lower than most barley malts. This is because . 90% of the maximum 80%). I stirred the short-mash twice during the 30 minute rest then ran off the sweet wort. So as more grain is added to the kettle, which puts the wtg ratio below the 2 quarts per pound ratio, efficiency will begin to diminish. 0.72 x 0.923 = 0.665 (66.5%) BHE. They are released at mash temps and bind with proteins to form haze. Welcome to Braukaiser.com. This is with a single batch sparge. Evaluation of the Effect of mash parameters on the limit of attenuation and conversion efficiency in single infusion mashing Kai Troester - 2008 (this is a PDF version of the braukaiser.com article on the subject) It is commonly known that there are many factors that effect the fermentability (limit of attenuation) of brewing wort. If you have a 6 gallon batch size (in the fermenter) and a half gallon of trub, then you have 92.3% of what's in the kettle making it to the fermenter. Take these temperatures as a starting point, not a definitive guide. Then take a gravity reading. Where did you get the idea that a batch sparge can only get a 60-65% mash efficiency? Equal runnings batch sparging can easily get you 80% lauter efficiency and mash efficiency of ~75% with very minimal effort or time. They are therefore using a fine crush. 62 degrees for 40 minutes. Braukaiser has a great article on efficiency where the various things that influence a good conversion are described in detail. This will be discussed further in Section 3 . May 8, 2015 at 1:37 pm . The above graph is a culmination of data from three sources. The extract efficiency is dependent on the mash conditions and the lautering system. Specifically, the following things are believed to positively increase brew house efficiency based on their experiments: A mash length . #3 mnstorm99, Aug 29, 2012 Efficiency is also slightly higher if you mash thick and then sparge the hell out of the grist, which is probably why commercial brewers do it. What is the typical conversion efficiency during a normal single-rest mash (152 F/67 C, 3 l/kg)? . (conversion is a finite process, and as stated the same logic applies to any mash not just BIAB. It seems that if a brewer wants to optimize wort non-fermentability than short and hot is the way to go.
Mash thickness isn't so much about the quality of the wort/beer as it is about fermentability, "enzyme protection", convenience, and extract efficiency, with a pretty wide accepted variability. Sort by. In fact, a typical brewing system is only going to get perhaps 80-90 percent of the potential sugars extracted during the mash, meaning that 80-90 percent of the yield will be achieved in the runnings coming directly from your mash tun. What does happen (and does increase efficiency) is that the higher temp leads to a more complete mash conversion. Mike Stewart says. One prior poster states that a fine crush is phooey yet immediately states they double mill. Two independently run tests isolating mash temperature holding all . (Although with your acidic mash you might get better results than most.) This percentage is referred to as a brewer's extract efficiency and the resulting yield is the typical yield from our mash. lower than 90%, the mash didn't perform as well as it should have. Index; BIABrewer Bar - Pull up a seat and relax; BIABrewer.info and BIAB for New Members; 1; 2; 40 posts Display posts from previous. It's pretty well documented that a higher temperature mash will yield a less ferment able wort, but to fine tune my recipes correlating mash temperature to attenuation is important. #6. A trick to getting it to dissolve is to emulate what mother nature does - constant motion (flowing waters) and dissolved CO2 (from the air) help dissolve the chalk into solution. Most brewers will approach 80 - 90% of the maximum yield (i.e. . The portion of the "ideal" number your system extracts during the mash phase is called the mash . 4. If you convert 100% of the starches the numbers would be 85-90% and 90-95%. Philosophy Conversion efficiency is simply the measure of how much extract a mash yields, compared to the maximum that can be extracted. While this may not sound like a tragedy, it can be. Rectangle cooler with a CVPC manifold, FWIW. This percentage is referred to as a brewer's extract efficiency and the resulting yield is the typical yield from our mash. I never noticed any adverse effects from using more strike/mash water. Take a sample for this measurement mid stream or after recirculating to minimize the impact of water that was under the false bottom. It seems odd that a 0.7F/0.4C difference in mash temperature would produce such disparity and I personally suspect . From Kai Troester's blog: "A significant difference was however found in the efficiency. Can pH effect mash efficiency? Braukaiser does show that the mash pH affects fermentability of wort - outside of 5.1-5.5ish the .
It is a rather loose collection of various articles. Lastly the Efficiency into fermenter is the percentage of extractable extract that ended up in the fermenter. Two independently run tests isolating mash temperature holding all . The difference between 75% efficiency and 48% efficiency can be 5 degrees. My temp remains fairly constant at 152F for the duration of the mash.
Yeast is 0 days old, the viability is estimated at 100%. Three days later, I took a hydrometer reading that revealed a small difference with the standard mash beer dropping to 1.010 SG while the thin mash beer was at 1.012 SG. Left: standard mash 1.010 FG | Right: thin mash 1.012 FG. 3# rye malt. You can use a blender if you have one." Nice try. This is based on the pre-boil volume and pre-boil gravity. According to Greg Noonan, author of "New Brewing Lager Beer" For a light beer the target . In conjunction with a pH above 6, excess tannins are extracted and impart an astringent flavor - they cannot be produced by pressure. We believe this is the most accurate equation out there because of the 3rd term which accounts for the volume increase from the extracted sugars. conversion efficiency For that amount and a mash liquid SG of 0.6 we find that 7% of the brewhouse efficiency were lost in the spent grain (i.e.
My target mash temp for this batch was 151F.
Share Improve this answer The beer turned out great though. The equation the system uses comes from Braukaiser's article on Understanding Efficiency. I've been estimating 20% efficiency for the partigyle in BeerSmith, but that's just making up numbers. 70 degrees for 50 minutes. For that the measured gravity in the fermenter and the wort volume in the fermenter is entered.
After you are done with the lauter, you can refill the mash with 1 qt per pound and stir. Sep 23, 2015. 4 - take good measurement of wort volume -- both pre and post boil. A thicker mash is more gentle to the enzymes because of the lower heat capacity of grain compared to water. The Braukaiser website has a conservative estimate of the peak specific gravity you should see for various water/grist ratios. This is an indication that one or more of the mash parameters were suboptimal. Part 1: Calculate how many yeast cells are required for your batch given your desired pitch rate and if you have enough yeast. Even as high as 3 qt./lb. As such it is an important concept as it directly relates to the quality of the mash. Date yeast pack was made. Effects of mash parameters on fermentability and efficiency in single infusion mashing - German brewing and more braukaiser.com Reactions: Dimpie (COMPUTEK) and Jitters mashes, while German decoction mashing typically stays on the thinner 1.5-2 qt. Initial web design by Jed. I mash for 60 minutes. 15 gal H20 (33% backset on successive batches) Wyeast Bourbon Yeast (WLP070) starter (successive batches pitched onto active grain) The method: Bring water to boil, add corn and stir in, then rest until cooled to 152F. It's pretty well documented that a higher temperature mash will yield a less ferment able wort, but to fine tune my recipes correlating mash temperature to attenuation is important. I'm running out of ideas. This thermometer from the grocery store was off by 5 degrees. side to make the . . "One of the biggest downsides to brew in a bag is the efficiency compared to fly or batch sparging in a mash tun. This is because partial mash is a simplified . My typical efficiency is 75% and I did a no-sparge ESB which got 62%, so I saw a big drop. Braukaiser's famous gelatinization chart, derived from Briggs (2004). From Figure 6 it does appear that a shorter mash time will achieve a lower value for the limit of attenuation but a higher mash temperature (e.g., 161.6 F) always has a lower value when compared to the lower mash temperature (e.g., 152.6 F). The rest of the factors you provided can be good for increasing mash efficiency, but won't change how much trub is left in the . The equation the system uses comes from Braukaiser's article on Understanding Efficiency. In general, as said, mash thickness between 1-2 qt./lb. Note that this all hinges on knowing the conversion efficiency of the mash. English style mashing often sees thicker 1-1.5 qt. Efficiency on my system is typically 68-70%, mashing for 60 minutes, mashing out at 170F, and then squeezing the bag to death. Enter the amount of wort collected, the gravity measurement, and the grain bill. 90% of the maximum 80%).
Some homebrewers have found longer mash durations allow for more conversion and ultimately higher efficiency. Additional Information: Partial Mash Recipes - Pre-Boil Efficiency is not reported. Increase mash rest duration. Both beers went through a 1 hour boil during which hops were added at the prescribed times, then they were chilled to 185F/85C, the temperature the hop stand hops . The Braukaiser web site has a very detailed discussion of their experiments into maximizing the attenuation of a beer. Left: 30 min | Right: 60 min. (Although with your acidic mash you might get better results than most.) Measured Mash Temperature Effects. 1 - change the boil-off rate to either .8 or .9. will make little to no difference. To be precise, mash parameters don't have I just brewed a Russian Imperial last night in one mash tun. Partial Mash Recipes - Pre-Boil Efficiency is not reported. I enjoyed trying it, and might suggest to plan for 60-65% depending on which direction you would prefer to error towards. Pre-boil gravity and volume gives total mash efficiency, if you also have the first runnings info then you can calculate the lauter efficiency as well. It's . A by-product of this experiment is a series of parameters that can improve mash efficiency. BeerSmith) uses a lower 1.25 - 1.5 quarts per pound. Duration of the mash does impact conversion - but only to the degree that there is available starch to convert. Last seen: 3 years 7 months ago . I usually get around 80 %, but Braukaiser claims that it should be close to 100 %. Anything more than that and you would have to use a much lower mash to grist ratio, which will, of course, not provide as much wort. You can also go to my web site using my email address. Wed, Nov 25, 2015 - 9:09am #3. chirocky. If the mash efficiency is significantly short of 100%, i.e. The above graph is a culmination of data from three sources. Measured Mash Temperature Effects. There is a fixed relationship between mash thickness and the expected gravity of your first runnings. [/quot Yes, longer maltose strains that most saccromyces cannot convert to alcohol leaving more residual sugars and increasing the body. I just brewed a Russian. Total mash efficiency combines these two concepts, but the BF calculator doesn't really go into this, but is does say, kind of in passing, that your volume should exclude grain absorption and mash tun dead space, and your gravity should be a blend of all runnings. Jason Yerger, co-founder of Ghostfish Brewing, tells me he even gets a . Stir in malts for conversion, let rest until below 80F, then dump into fermentor. Higher mash temps result in lower fermentability and fuller body, but really have little or nothing to do with mash efficiency. Reply. You can find the table over at braukaiser.com. Of course, its due to those conservative SG values that are given. This is the most useful efficiency definition for all grain brewers since it considers losses during mash conversion and lautering. We believe this is the most accurate equation out there because of the 3rd term which accounts for the volume increase from the extracted sugars. What affects the conversion efficiency ? PistolPatch. I was planning on adding 3 or so lbs more 2-row for the partigyle to try to get it to a reasonable gravity.
is fine. Rank: Gold . grist weight = 10 lb (Pilsner malt) amount of water added = 10 qt mash liquid SG = 1.006 conversion efficiency = 95% The amount of water added corresponds to 1 qt/lb. While I usually stagger my double-batch brew day mash-ins by about 30 minutes, I started the long-mash only about 5 minutes after closing the lid on the short-mash MLT. Efficiency into the kettle or mash efficiency (Palmer) is the ratio between extract in the kettle at start of the boil and extract potential of the grist. Graphing your conversion rate vs time, as shown above from braukaiser, or in my 'equal runnings biab' thread at homebrewtalk6 is a useful technique as well as it will give you further .
Calculating mash efficiency. The three thermometers measured 213, 216 and 217 degrees! At the same time you can have great mash efficiency and barely sparge and get 70%. This will tell you if you are having a conversion problem. Part 2: Make a starter if required, supports up to 3 step-ups. Braukaiser talks about a simplified Hochkurz Mash that is easy to do and has worked well for me in the past.
look up Kai Troester at Braukaiser.com and do bit of reading. grain 6 moisture (4% is default) MASH mash information total amount of water added to the mash before the first runnings were run off gravity or strength of the first runnings. I've pasted in a chart from his work below. Kai Troester (www.braukaiser.com) has performed detailed experiments that show that higher rations lead to greater conversion efficiency. Most home brewers (BIAB brewers excepted) follow this model by convention but it isn't necessary. If you have any mash tun room left, you can add more hot water to hit 75 for mash out. This will be discussed further in Section 3 .
Needs starter (see below), or more yeast. So it sounds like 26.5L for you. In my experience, that website's SG estimates have me reaching slightly over 100% efficiency.
The 90 minute mash may also be boosting your efficiency, which is great to know. Assuming 80% mash efficiency, that puts their potential PPG in the range of 28-34, or about 10-20% lower than most barley malts. This is because . 90% of the maximum 80%). I stirred the short-mash twice during the 30 minute rest then ran off the sweet wort. So as more grain is added to the kettle, which puts the wtg ratio below the 2 quarts per pound ratio, efficiency will begin to diminish. 0.72 x 0.923 = 0.665 (66.5%) BHE. They are released at mash temps and bind with proteins to form haze. Welcome to Braukaiser.com. This is with a single batch sparge. Evaluation of the Effect of mash parameters on the limit of attenuation and conversion efficiency in single infusion mashing Kai Troester - 2008 (this is a PDF version of the braukaiser.com article on the subject) It is commonly known that there are many factors that effect the fermentability (limit of attenuation) of brewing wort. If you have a 6 gallon batch size (in the fermenter) and a half gallon of trub, then you have 92.3% of what's in the kettle making it to the fermenter. Take these temperatures as a starting point, not a definitive guide. Then take a gravity reading. Where did you get the idea that a batch sparge can only get a 60-65% mash efficiency? Equal runnings batch sparging can easily get you 80% lauter efficiency and mash efficiency of ~75% with very minimal effort or time. They are therefore using a fine crush. 62 degrees for 40 minutes. Braukaiser has a great article on efficiency where the various things that influence a good conversion are described in detail. This will be discussed further in Section 3 . May 8, 2015 at 1:37 pm . The above graph is a culmination of data from three sources. The extract efficiency is dependent on the mash conditions and the lautering system. Specifically, the following things are believed to positively increase brew house efficiency based on their experiments: A mash length . #3 mnstorm99, Aug 29, 2012 Efficiency is also slightly higher if you mash thick and then sparge the hell out of the grist, which is probably why commercial brewers do it. What is the typical conversion efficiency during a normal single-rest mash (152 F/67 C, 3 l/kg)? . (conversion is a finite process, and as stated the same logic applies to any mash not just BIAB. It seems that if a brewer wants to optimize wort non-fermentability than short and hot is the way to go.
Mash thickness isn't so much about the quality of the wort/beer as it is about fermentability, "enzyme protection", convenience, and extract efficiency, with a pretty wide accepted variability. Sort by. In fact, a typical brewing system is only going to get perhaps 80-90 percent of the potential sugars extracted during the mash, meaning that 80-90 percent of the yield will be achieved in the runnings coming directly from your mash tun. What does happen (and does increase efficiency) is that the higher temp leads to a more complete mash conversion. Mike Stewart says. One prior poster states that a fine crush is phooey yet immediately states they double mill. Two independently run tests isolating mash temperature holding all . (Although with your acidic mash you might get better results than most.) This percentage is referred to as a brewer's extract efficiency and the resulting yield is the typical yield from our mash. lower than 90%, the mash didn't perform as well as it should have. Index; BIABrewer Bar - Pull up a seat and relax; BIABrewer.info and BIAB for New Members; 1; 2; 40 posts Display posts from previous. It's pretty well documented that a higher temperature mash will yield a less ferment able wort, but to fine tune my recipes correlating mash temperature to attenuation is important. #6. A trick to getting it to dissolve is to emulate what mother nature does - constant motion (flowing waters) and dissolved CO2 (from the air) help dissolve the chalk into solution. Most brewers will approach 80 - 90% of the maximum yield (i.e. . The portion of the "ideal" number your system extracts during the mash phase is called the mash . 4. If you convert 100% of the starches the numbers would be 85-90% and 90-95%. Philosophy Conversion efficiency is simply the measure of how much extract a mash yields, compared to the maximum that can be extracted. While this may not sound like a tragedy, it can be. Rectangle cooler with a CVPC manifold, FWIW. This percentage is referred to as a brewer's extract efficiency and the resulting yield is the typical yield from our mash. I never noticed any adverse effects from using more strike/mash water. Take a sample for this measurement mid stream or after recirculating to minimize the impact of water that was under the false bottom. It seems odd that a 0.7F/0.4C difference in mash temperature would produce such disparity and I personally suspect . From Kai Troester's blog: "A significant difference was however found in the efficiency. Can pH effect mash efficiency? Braukaiser does show that the mash pH affects fermentability of wort - outside of 5.1-5.5ish the .
It is a rather loose collection of various articles. Lastly the Efficiency into fermenter is the percentage of extractable extract that ended up in the fermenter. Two independently run tests isolating mash temperature holding all . The difference between 75% efficiency and 48% efficiency can be 5 degrees. My temp remains fairly constant at 152F for the duration of the mash.
Yeast is 0 days old, the viability is estimated at 100%. Three days later, I took a hydrometer reading that revealed a small difference with the standard mash beer dropping to 1.010 SG while the thin mash beer was at 1.012 SG. Left: standard mash 1.010 FG | Right: thin mash 1.012 FG. 3# rye malt. You can use a blender if you have one." Nice try. This is based on the pre-boil volume and pre-boil gravity. According to Greg Noonan, author of "New Brewing Lager Beer" For a light beer the target . In conjunction with a pH above 6, excess tannins are extracted and impart an astringent flavor - they cannot be produced by pressure. We believe this is the most accurate equation out there because of the 3rd term which accounts for the volume increase from the extracted sugars. conversion efficiency For that amount and a mash liquid SG of 0.6 we find that 7% of the brewhouse efficiency were lost in the spent grain (i.e.
My target mash temp for this batch was 151F.
Share Improve this answer The beer turned out great though. The equation the system uses comes from Braukaiser's article on Understanding Efficiency. I've been estimating 20% efficiency for the partigyle in BeerSmith, but that's just making up numbers. 70 degrees for 50 minutes. For that the measured gravity in the fermenter and the wort volume in the fermenter is entered.
After you are done with the lauter, you can refill the mash with 1 qt per pound and stir. Sep 23, 2015. 4 - take good measurement of wort volume -- both pre and post boil. A thicker mash is more gentle to the enzymes because of the lower heat capacity of grain compared to water. The Braukaiser website has a conservative estimate of the peak specific gravity you should see for various water/grist ratios. This is an indication that one or more of the mash parameters were suboptimal. Part 1: Calculate how many yeast cells are required for your batch given your desired pitch rate and if you have enough yeast. Even as high as 3 qt./lb. As such it is an important concept as it directly relates to the quality of the mash. Date yeast pack was made. Effects of mash parameters on fermentability and efficiency in single infusion mashing - German brewing and more braukaiser.com Reactions: Dimpie (COMPUTEK) and Jitters mashes, while German decoction mashing typically stays on the thinner 1.5-2 qt. Initial web design by Jed. I mash for 60 minutes. 15 gal H20 (33% backset on successive batches) Wyeast Bourbon Yeast (WLP070) starter (successive batches pitched onto active grain) The method: Bring water to boil, add corn and stir in, then rest until cooled to 152F. It's pretty well documented that a higher temperature mash will yield a less ferment able wort, but to fine tune my recipes correlating mash temperature to attenuation is important. I'm running out of ideas. This thermometer from the grocery store was off by 5 degrees. side to make the . . "One of the biggest downsides to brew in a bag is the efficiency compared to fly or batch sparging in a mash tun. This is because partial mash is a simplified . My typical efficiency is 75% and I did a no-sparge ESB which got 62%, so I saw a big drop. Braukaiser's famous gelatinization chart, derived from Briggs (2004). From Figure 6 it does appear that a shorter mash time will achieve a lower value for the limit of attenuation but a higher mash temperature (e.g., 161.6 F) always has a lower value when compared to the lower mash temperature (e.g., 152.6 F). The rest of the factors you provided can be good for increasing mash efficiency, but won't change how much trub is left in the . The equation the system uses comes from Braukaiser's article on Understanding Efficiency. In general, as said, mash thickness between 1-2 qt./lb. Note that this all hinges on knowing the conversion efficiency of the mash. English style mashing often sees thicker 1-1.5 qt. Efficiency on my system is typically 68-70%, mashing for 60 minutes, mashing out at 170F, and then squeezing the bag to death. Enter the amount of wort collected, the gravity measurement, and the grain bill. 90% of the maximum 80%).
Some homebrewers have found longer mash durations allow for more conversion and ultimately higher efficiency. Additional Information: Partial Mash Recipes - Pre-Boil Efficiency is not reported. Increase mash rest duration. Both beers went through a 1 hour boil during which hops were added at the prescribed times, then they were chilled to 185F/85C, the temperature the hop stand hops . The Braukaiser web site has a very detailed discussion of their experiments into maximizing the attenuation of a beer. Left: 30 min | Right: 60 min. (Although with your acidic mash you might get better results than most.) Measured Mash Temperature Effects. 1 - change the boil-off rate to either .8 or .9. will make little to no difference. To be precise, mash parameters don't have I just brewed a Russian Imperial last night in one mash tun. Partial Mash Recipes - Pre-Boil Efficiency is not reported. I enjoyed trying it, and might suggest to plan for 60-65% depending on which direction you would prefer to error towards. Pre-boil gravity and volume gives total mash efficiency, if you also have the first runnings info then you can calculate the lauter efficiency as well. It's . A by-product of this experiment is a series of parameters that can improve mash efficiency. BeerSmith) uses a lower 1.25 - 1.5 quarts per pound. Duration of the mash does impact conversion - but only to the degree that there is available starch to convert. Last seen: 3 years 7 months ago . I usually get around 80 %, but Braukaiser claims that it should be close to 100 %. Anything more than that and you would have to use a much lower mash to grist ratio, which will, of course, not provide as much wort. You can also go to my web site using my email address. Wed, Nov 25, 2015 - 9:09am #3. chirocky. If the mash efficiency is significantly short of 100%, i.e. The above graph is a culmination of data from three sources. Measured Mash Temperature Effects. There is a fixed relationship between mash thickness and the expected gravity of your first runnings. [/quot Yes, longer maltose strains that most saccromyces cannot convert to alcohol leaving more residual sugars and increasing the body. I just brewed a Russian. Total mash efficiency combines these two concepts, but the BF calculator doesn't really go into this, but is does say, kind of in passing, that your volume should exclude grain absorption and mash tun dead space, and your gravity should be a blend of all runnings. Jason Yerger, co-founder of Ghostfish Brewing, tells me he even gets a . Stir in malts for conversion, let rest until below 80F, then dump into fermentor. Higher mash temps result in lower fermentability and fuller body, but really have little or nothing to do with mash efficiency. Reply. You can find the table over at braukaiser.com. Of course, its due to those conservative SG values that are given. This is the most useful efficiency definition for all grain brewers since it considers losses during mash conversion and lautering. We believe this is the most accurate equation out there because of the 3rd term which accounts for the volume increase from the extracted sugars. What affects the conversion efficiency ? PistolPatch. I was planning on adding 3 or so lbs more 2-row for the partigyle to try to get it to a reasonable gravity.
is fine. Rank: Gold . grist weight = 10 lb (Pilsner malt) amount of water added = 10 qt mash liquid SG = 1.006 conversion efficiency = 95% The amount of water added corresponds to 1 qt/lb. While I usually stagger my double-batch brew day mash-ins by about 30 minutes, I started the long-mash only about 5 minutes after closing the lid on the short-mash MLT. Efficiency into the kettle or mash efficiency (Palmer) is the ratio between extract in the kettle at start of the boil and extract potential of the grist. Graphing your conversion rate vs time, as shown above from braukaiser, or in my 'equal runnings biab' thread at homebrewtalk6 is a useful technique as well as it will give you further .