Firs AG, I think I did ok

[menerdari]

Recipe:
9 lbs domestic 2 row
14 ozs black malt
8 ozs caramel 80L
6 ozs caramel 120L
1 lb lactose (added at 5 minutes)
1 oz Northern brewer at 60 minutes.
WL -023 Burton ale (made a 600 ml starter)
I ended up with an O.G. of 1.053
About where I should be but I can't for the life of me calculate my efficiency.
I know the Lactose adds to the O.G. but don't know how much.
This was a BIAB with a batch sparge.
I was a bit warm on my mash, recipe wanted 152* I ended up mashing at 155* but was able to keep it steady the whole time.
Sparged for 25 minutes at 168*
All in all I have high hopes for a tasty stout

 

[JLem]

Congrats on your first OG - looks like a good milk stout recipe. Lactose has approximately 30 gravity points - or approximately 6 points in a five gallon batch. So, if you had left the lactose out, your OG would have been somewhere around 1.047. Based on my calculations, you're looking at ~60% efficiency.

 

[acidrain]

Nice!
Try the brewers friend calculator (google it).
Your efficiency was a little low.
How was your grain crush? BIAB likes a finer crush.
I suggest next time you skip the sparge.
Go with full volume and just raise the kettle temp to your mash out. Squeeze (scoob) the crap out of it. 80% efficiencies are common with BIAB.

 

[menerdari]

Nice!
Try the brewers friend calculator (google it).
Your efficiency was a little low.
How was your grain crush? BIAB likes a finer crush.
I suggest next time you skip the sparge.
Go with full volume and just raise the kettle temp to your mash out. Squeeze (scoob) the crap out of it. 80% efficiencies are common with BIAB.

The grain was milled by Midwest and was a bit coarse, Hopefully I will have some kind of mill before I do my next AG batch.