Sooooo............. What is brewhouse efficency?

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All grains have a theoretical maximum yield of sugars that can be removed from the grain during the mashing and lautering process and turned into beer wort. The percentage of that theoretical maximum that you actually get is your brewhouse efficiency.

In order to calculate efficiency you need to know the total amount of sugars that your grain can theoretically yield and the amount you actually got. These are usually measured in terms of specific gravity or degrees plato. Dividing the gravity of your wort at the end of the boil by the theoretical maximum that could have been accomplished (using the same units of course) and multiplying by 100 gives you your brewhouse efficiency expressed as a percent.

70-80% is a great range for brewhouse efficiency, although plenty of people get (and are happy with) slightly lower or higher.

Malt extract brewers don't need to worry about efficiency because adding extract to the boil is 100% efficient (unless you spill).

If you want to know more, you should probably read The Joy of Homebrewing and it's section on All Grain brewing ("advanced").
 
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