View Full Version : Loss of efficiency

09-23-2009, 01:27 PM
We have noticed a loss of efficiency in the previous year compared to years past. We have not changed any of the procedures nor have we changed ingredients. Our grain is coming from North Country. We calculated our efficiency at 80-85%. Our barrelage, however, is down. Our mash-ins are good with no problems; no clumping, and smooth, clear run-over. The only thing we have been tweaking as of late is the amount of water we are mashing in with. Is there a "rule of thumb" as to the amount of water to the amount of grain?

Any suggestions?

09-23-2009, 04:18 PM
Ask "Murph" from North Country, he probably is familiar with your system. If not he should be able to give you some advice. There are lots of questions about your question.
Good luck!!

09-23-2009, 05:53 PM
Are you using bulk grain? Weighing system operating perfectly? How about malt grind sieve analysis? Is your mill gap drifting? Are your last runnings heavier? What are you using to measure volume of cast wort, and is it calibrated correctly? Yield will also go down with slack malt. Brewhouse efficiency should be in the neighborhood of 92%.

09-24-2009, 05:20 AM
It depends how you measure efficiency.

09-24-2009, 07:36 AM
Using the Googles that are all the rage with kids today:
Troubleshooting Brewhouse Efficiency (http://www.braukaiser.com/wiki/index.php?title=Troubleshooting_Brewhouse_Efficien cy) from German Brewing Techniques.

10-05-2009, 04:45 PM
30% to 33% water to grist ratio is what I use for mash-in/

10-05-2009, 05:17 PM
Isn't that the other way around? Grist to Water?

10-05-2009, 05:35 PM
Then there is the famous thermometer out of calibration problem causing that, too.

10-06-2009, 05:51 AM
30% to 33% water to grist ratio is what I use for mash-in/

Isn't that the other way around? Grist to Water?
1:3 would be rather chewy. I doubt that would work due to suffocating enzyme activity - maybe a good first step to low-alcohol beer!

Typical ratio range is 2.5:1 to 4:1 (liquor:grist).

10-06-2009, 06:01 PM
Thanks to all that replied.
David, we are currently working through the link that you referenced. We haven't dialed it in to that level, but are now looking forward to doing a thorough analysis.

Moonlight, we had thought of that and are going to look into that as well.

As for the ratios, we will play in the suggested range of 3:1 liquor to grist. But, alas, one variable at a time.

Thanks again and we shall keep you posted...

Ted Briggs
10-07-2009, 08:56 AM
Not often thought of-- level your mash tun. If its out of level you could have a corner on the high side of the plates that is under sparged. Ive seen a difference of 5% because of this.