Beer Forum

Ok just did my first all grain batch. B3 Silk Stout and my mash effciency was pretty bad I think at about 52%. I mashed at 152F for an hour the temp didnt drop more than 2 deg, Sparged at about 170F that took about 45 min to get to 6 gal. Pre boil was 1.022 @ 125F which comes out to about 1.033 corrected. Max for this recipe is 67.3. After boil my OG was 1.047. Any suggestions? Should I have done a longer mash or slower sparge. Any help would be appreciated.

Lenny a grain bill would be useful for a better answer. Also, who did the crack on the grain? What type of manifold/strainer in your mashtun? More info please.

HH

I'd like to see your grain bill too. Also, what was your PH after you doughed in? I'm new to AG as well but by taking intrest in your problem I will learn myself.

6# American Pale
2# Munich
1# Black Roasted
2# Flaked Barley
1/2# Carapils

B3 did the crack on the grain and as for the strainer its PVC with holes drilled in it attached to the outlet of a cooler. The PH is where Im a slacker, I have no idea before or after doughing in. I just know from being in places with both extreems on water that mine is neither extreemly hard nor soft, but somewhere in between.

Lennybuzz wrote:6# American Pale
2# Munich
1# Black Roasted
2# Flaked Barley
1/2# Carapils

B3 did the crack on the grain and as for the strainer its PVC with holes drilled in it attached to the outlet of a cooler. The PH is where Im a slacker, I have no idea before or after doughing in. I just know from being in places with both extreems on water that mine is neither extreemly hard nor soft, but somewhere in between.

With that I get a 63%efficiency w/ 5.0 gals post boil. Though not great, it could be improved. 1st I would look at your Volume measurements. Make sure your kettle in calibrated so you know exactly how much vol/inch you have. Post boil vol; Did this include the wort/hops/trub left in the kettle?

I was figuring efficiency for preboil. But yes I agree with you if I use the estimated OG and actual OG as around 63%. I finally used the calculator found on http://www.tastybrew.com. The OG was measured from the fermenter, a bucket, using the marks on the side as volume indicator. It was actuall about 5.5Gal after toping off. Most of the trub was out as I usually strain as I go from kettle to fermenter. Also for more information I used the John Palmer howtobrew.com method of sparging using a plastic lid and slowly pouring water in as the level went down keeping it about 1/2 to 1 inch above the grain bed. Im not too panicked over this I just want to make sure I'm not totaly F__ing things up. Thanks

Lennybuzz wrote:I was figuring efficiency for preboil. But yes I agree with you if I use the estimated OG and actual OG as around 63%. I finally used the calculator found on http://www.tastybrew.com. The OG was measured from the fermenter, a bucket, using the marks on the side as volume indicator. It was actuall about 5.5Gal after toping off. Most of the trub was out as I usually strain as I go from kettle to fermenter. Also for more information I used the John Palmer howtobrew.com method of sparging using a plastic lid and slowly pouring water in as the level went down keeping it about 1/2 to 1 inch above the grain bed. Im not too panicked over this I just want to make sure I'm not totaly F__ing things up. Thanks

No, you're going to Flufah things up. Your beer will turn out fine. At your stage of the game, don't worry about the stats too much. Just get at ease w/ the proceedures of mashing,sparging, etc. After that, if you want you can "tighten up" your brewing processes.

Lennybuzz wrote: The PH is where Im a slacker, I have no idea before or after doughing in. I just know from being in places with both extreems on water that mine is neither extreemly hard nor soft, but somewhere in between.

I understand this isn't that big of a deal and Doc's "relax and have a homebrew" attitude about your stats. However, my OCD is kicking in and I'm very interested in this topic. So I have a question. Don't PH levels indicate the acidity/alkalinity of the water versus the dissolved mineral level (hard/softness)? Are the two proportionate to each other? Hate to kick a dead horse but asking stupid questions is the only way I'll learn.