g'day,
Finally did my first partial but got much lower than expected efficiency. The recipe is as;
Brew Type: Partial Mash Date: 16/04/2005
Style: Irish Red Ale Brewer: Barge
Batch Size: 42.00 L Assistant Brewer: Rell & Bubby
Boil Volume: 15.00 L Boil Time: 60 min
Brewhouse Efficiency: 44.0 % Equipment: Brew Pot (17L) and Esky Mash Tun (27L)
Actual Efficiency: 35.6 %
Taste Rating (50 possible points): 50.0
Ingredients Amount Item Type % or IBU
3.00 kg Morgans Kettled Extracts - Pale (2.5 SRM) Extract 31.9 %
4.20 kg Pale Malt, Ale (Barrett Burston) (2.5 SRM) Grain 44.7 %
0.80 kg Munich Malt - Wynnum HBS (7.1 SRM) Grain 8.5 %
0.25 kg Wheat Malt - Wynnum HBS (2.0 SRM) Grain 2.7 %
0.15 kg Roasted Malt (Joe White) - Wynnum HBS (644.7 SRM) Grain 1.6 %
25.00 gm Pride of Ringwood [8.00%] (60 min) Hops 11.0 IBU
50.00 gm Fuggles [3.00%] (60 min) (First Wort Hop) Hops 8.1 IBU
30.00 gm Fuggles [4.50%] (30 min) Hops 5.1 IBU
20.00 gm Fuggles [4.50%] (60 min) Hops 4.4 IBU
0.50 tsp Irish Moss (Boil 10.0 min) Misc
0.10 kg Light Dry Extract (8.0 SRM) Dry Extract 1.1 %
0.50 kg Dextrose (0.0 SRM) Sugar 5.3 %
0.40 kg Maltodextrin (0.0 SRM) Sugar 4.3 %
2 Pkgs SafAle English Ale (DCL Yeast #S-04) Yeast-Ale
Beer Profile Estimated Original Gravity: 1.047 SG (1.044-1.060 SG) Measured Original Gravity: 1.044 SG
Estimated Final Gravity: 1.012 SG (1.010-1.014 SG) Measured Final Gravity: 1.010 SG
Estimated Color: 13.3 SRM (9.0-18.0 SRM) Color [Color]
Bitterness: 28.7 IBU (17.0-28.0 IBU) Alpha Acid Units: 1.8 AAU
Estimated Alcohol by Volume: 4.6 % (4.0-6.0 %) Actual Alcohol by Volume: 4.4 %
Actual Calories: 408 cal/l
Mash Profile Name: Single Infusion, Medium Body, No Mash Out Mash Tun Weight: 2.00 kg
Mash Grain Weight: 5.40 kg Mash PH: 5.4 PH
Grain Temperature: 22.2 C Sparge Temperature: 75.6 C
Sparge Water: 12.61 L Adjust Temp for Equipment: TRUE
Name Description Step Temp Step Time
Mash In Add 10.80 L of water at 78.1 C 67.8 C 60 min
I mashed for an hour collected the first runnings and batch sparged for about 10 mins before collecting the remainder. I didn't time my collection rate but had the tap pretty much wide open. I've read in a few places that run-off rate isn't an issue with batch sparging.
I collected 15L of wort at 1.050 which equates with about a 45% efficiency which i boiled for an hour to get 14L. I then diluted this to 42L with the extract added.
What really confused me, though, was that the O.G. then came out at 1.033. Even if the extraction efficiency is low, i figured the extract would still get to an O.G. of 1.045 or so. I am measuring the S.G. at room temp (which accounts for a couple of points) and the wort is well mixed.
Did I run-off to quickly, is the crush poor, do i just suck balls?
Any help greatly appreciated!
Finally did my first partial but got much lower than expected efficiency. The recipe is as;
Brew Type: Partial Mash Date: 16/04/2005
Style: Irish Red Ale Brewer: Barge
Batch Size: 42.00 L Assistant Brewer: Rell & Bubby
Boil Volume: 15.00 L Boil Time: 60 min
Brewhouse Efficiency: 44.0 % Equipment: Brew Pot (17L) and Esky Mash Tun (27L)
Actual Efficiency: 35.6 %
Taste Rating (50 possible points): 50.0
Ingredients Amount Item Type % or IBU
3.00 kg Morgans Kettled Extracts - Pale (2.5 SRM) Extract 31.9 %
4.20 kg Pale Malt, Ale (Barrett Burston) (2.5 SRM) Grain 44.7 %
0.80 kg Munich Malt - Wynnum HBS (7.1 SRM) Grain 8.5 %
0.25 kg Wheat Malt - Wynnum HBS (2.0 SRM) Grain 2.7 %
0.15 kg Roasted Malt (Joe White) - Wynnum HBS (644.7 SRM) Grain 1.6 %
25.00 gm Pride of Ringwood [8.00%] (60 min) Hops 11.0 IBU
50.00 gm Fuggles [3.00%] (60 min) (First Wort Hop) Hops 8.1 IBU
30.00 gm Fuggles [4.50%] (30 min) Hops 5.1 IBU
20.00 gm Fuggles [4.50%] (60 min) Hops 4.4 IBU
0.50 tsp Irish Moss (Boil 10.0 min) Misc
0.10 kg Light Dry Extract (8.0 SRM) Dry Extract 1.1 %
0.50 kg Dextrose (0.0 SRM) Sugar 5.3 %
0.40 kg Maltodextrin (0.0 SRM) Sugar 4.3 %
2 Pkgs SafAle English Ale (DCL Yeast #S-04) Yeast-Ale
Beer Profile Estimated Original Gravity: 1.047 SG (1.044-1.060 SG) Measured Original Gravity: 1.044 SG
Estimated Final Gravity: 1.012 SG (1.010-1.014 SG) Measured Final Gravity: 1.010 SG
Estimated Color: 13.3 SRM (9.0-18.0 SRM) Color [Color]
Bitterness: 28.7 IBU (17.0-28.0 IBU) Alpha Acid Units: 1.8 AAU
Estimated Alcohol by Volume: 4.6 % (4.0-6.0 %) Actual Alcohol by Volume: 4.4 %
Actual Calories: 408 cal/l
Mash Profile Name: Single Infusion, Medium Body, No Mash Out Mash Tun Weight: 2.00 kg
Mash Grain Weight: 5.40 kg Mash PH: 5.4 PH
Grain Temperature: 22.2 C Sparge Temperature: 75.6 C
Sparge Water: 12.61 L Adjust Temp for Equipment: TRUE
Name Description Step Temp Step Time
Mash In Add 10.80 L of water at 78.1 C 67.8 C 60 min
I mashed for an hour collected the first runnings and batch sparged for about 10 mins before collecting the remainder. I didn't time my collection rate but had the tap pretty much wide open. I've read in a few places that run-off rate isn't an issue with batch sparging.
I collected 15L of wort at 1.050 which equates with about a 45% efficiency which i boiled for an hour to get 14L. I then diluted this to 42L with the extract added.
What really confused me, though, was that the O.G. then came out at 1.033. Even if the extraction efficiency is low, i figured the extract would still get to an O.G. of 1.045 or so. I am measuring the S.G. at room temp (which accounts for a couple of points) and the wort is well mixed.
Did I run-off to quickly, is the crush poor, do i just suck balls?
Any help greatly appreciated!