I've now got 9 all grain batches brewed and i've missed my target
gravity on all my big beers (1.070+). I'm always about 5-10 points low. Smaller beers are fine, i've calculated around 75% and as high as 77% using my batch sparging method. I want to brew some more complex recipes and I don't feel like bumping up just the base malts on these are a good idea.
Calculator used:
http://www.brewersfriend.com/brewhouse-efficiency/
My technique:
1. I preheat my mashtun (10G rubbermaid seat-top) with about a half gallon of boiling water.
2. Heat my strike water to about 10-15*F above my target temp.
At first I calculated my strike water out at 1.25qt/lb of grain but now I just split the water in half and i've seen no difference in efficiency.
3. Dough in, hand pouring the grain while stirring aggressively with a large whisk as to avoid dough balls.
4. Stabilize my temps and let rest for 1 hour.
For example I brewed Yooper's Ruination twice:
14lbs 2-row
1lb Crystal 20L
First time:
Mashed with 4 Gallons @ 152F for 1 hour, batch sparged with 4.5 Gallons at 170F for 20min netting me 7 Gallons pre boil. Boiled to 5.25 Gallons. Measured 1.070 (target for recipe is 1.077)
Second time:
I added 0.5lbs 2 row (14.5lbs) and mashed with 5.5G/sparged with 3.5G. Measured 1.072.
What's going on here? Is there a trick to mashing a bigger beer? Can you help a frustrated brewer out?
gravity on all my big beers (1.070+). I'm always about 5-10 points low. Smaller beers are fine, i've calculated around 75% and as high as 77% using my batch sparging method. I want to brew some more complex recipes and I don't feel like bumping up just the base malts on these are a good idea.
Calculator used:
http://www.brewersfriend.com/brewhouse-efficiency/
My technique:
1. I preheat my mashtun (10G rubbermaid seat-top) with about a half gallon of boiling water.
2. Heat my strike water to about 10-15*F above my target temp.
At first I calculated my strike water out at 1.25qt/lb of grain but now I just split the water in half and i've seen no difference in efficiency.
3. Dough in, hand pouring the grain while stirring aggressively with a large whisk as to avoid dough balls.
4. Stabilize my temps and let rest for 1 hour.
For example I brewed Yooper's Ruination twice:
14lbs 2-row
1lb Crystal 20L
First time:
Mashed with 4 Gallons @ 152F for 1 hour, batch sparged with 4.5 Gallons at 170F for 20min netting me 7 Gallons pre boil. Boiled to 5.25 Gallons. Measured 1.070 (target for recipe is 1.077)
Second time:
I added 0.5lbs 2 row (14.5lbs) and mashed with 5.5G/sparged with 3.5G. Measured 1.072.
What's going on here? Is there a trick to mashing a bigger beer? Can you help a frustrated brewer out?