cheezycow wrote:I understand where our differences are.I failed to recognize the desire was to know brewhouse eff. My initial reply was in regards to the original post. The numbers are off for each brew. It has been established that everything but thermometers seem to be accurate. So that leaves us with a few options. Temp of mash being one,i.e. wort with higher/lower attenuation. This is where I suggested to determine how well the extraction eff. was.(possibly help determine if problem is a bi-product of the mash) Next option is over sparging and or the evap rate during boil. The OP is using a recipe with assumed 75% eff. Without knowing what OP's personal brewhouse eff is, we cannot assume they have the same eff. I agree with you Palmer's calculations are excellent. For the OP to establish their eff. and rule out any possible system issues is what is needed to therefore scale the recipe to meet the recipe numbers.
Again, Im not trying to be an ass, but what exactly does your "extraction eff." tell us? Going back to the original post and using your calculation for "Extraction Efficiency" we do the following calculations:
37/45 = 82%
55/60 = 91%
42/48 = 87%
To me, these numbers only tell the OP that he is not getting the yield that he was shooting for (which he knows because he posted here)? How does this help him in fixing his problem?