I've been really starting to work on improving efficiency on our 30bbl system (M/L, Kettle, WP). Been using sieves to work on the crush, which has definitely helped. The one problem I can't seem to solve is leaving sugars behind in the mash, our last runnings for an average 15P beer is always 5-6P. We've slowed down our sparge to right about 2 hours, but have not seen any improvement. If anyone could give any advice on what to improve in below process, I would really appreciate it.
Today's brew:
700# 2-row
550# Maris Otter
165# Munich Light
150# CaraPils
110# Melanoidan
Mashed at 150F with .32gal/#, mash pH = 5.4
Held for 50min, vorlauf for 10 min
Waiting to turn sparge water on until level drops to grain bed, sparging with 175F water until grain bed rises, lowering sparge water to ~170F
Sparge 32 barrels over 2 hours, preboil gravity = 1.055, efficiency is ~87%. Final runnings were 5P and 5.6pH
Today's brew:
700# 2-row
550# Maris Otter
165# Munich Light
150# CaraPils
110# Melanoidan
Mashed at 150F with .32gal/#, mash pH = 5.4
Held for 50min, vorlauf for 10 min
Waiting to turn sparge water on until level drops to grain bed, sparging with 175F water until grain bed rises, lowering sparge water to ~170F
Sparge 32 barrels over 2 hours, preboil gravity = 1.055, efficiency is ~87%. Final runnings were 5P and 5.6pH
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