bluc wrote:No idea.. but would like to get the hang of mashing it with its own enzyme first..
bluc wrote:Only thing when i got 67% effeciency i started mashing at 64. This time i started at 63..
1. Improve the Milling of your Grains
The crush of your grains makes a significant difference in the efficiency of your mash and sparge. Grains should be finely crushed, but the milling should leave the hulls largely intact to act as a filter bed. A dual roller mill such as the Barley Crusher is ideal for achieving this. Note that if you crush your grains too finely you will plug up your filter bed resulting in a “stuck mash”. If you get a stuck mash, your filter bed will clog up and the wort will stop flowing.
2. Mash Out or Sparge with Hot Water
Hot water during the mash out and sparge helps the sticky wort flow more freely. Ideally you would like to raise the mash temperature to about 168F and then use 168F water to sparge. A mash out infusion addition can be used to help raise the temperature of your mash as you sparge.
3. Sparge Slowly
Most beginners attempt to sparge their mash much too fast. Sparging too quickly leaves insufficient time for the hot water to extract the sugars in the grain bed. Limit the flow out of your mash tun to just above a trickle. It should take 30-50 minutes to fully sparge a 5 gallon all grain batch (about 6 gallons of wort).
4. Minimize Losses in your System
Losses anywhere in your brewing system, including deadspace in the mash tun, transfer lines, pumps, and trub at the end of the mash result in lost wort. The lost wort takes sugars with it, reducing your overall brewhouse efficiency. Use a properly sized mash tun, and work to eliminate deadspace in the system.
5. Pick a Properly Designed Mash Tun
The design of your mash tun and false bottom or screen can have a huge effect on the efficiency of the mash process. A round, cylindrical mash tun is generally considered best, as it leaves the depth of the grain bed about equal to its width. This is one reason cylindrical water coolers are popular.
The false bottom ideally will cover the entire bottom of the mash tun but have minimal deadspace underneath it. This will provide an even flow across the entire grain bed giving better efficiency.
If you have your own suggestions on how to improve brewhouse effiency, feel free to leave a comment below. Thanks again for visiting the BeerSmith Home Brewing Beer Blog. Don’t hesitate to subscribe for regular delivery. Have a great holiday and happy brewing.
bluc wrote:Just realised I used my safspirit american whiskey yeast instead of my malt yeast in my current ferment.. :angry-banghead:
bluc wrote:From memory first mash i sparged at 80c got 67 effeciency second time about 63c and got 61% effeciency. Perhaps the temp and time to sparge are my problem. Next lot will go back to orcys suggestion also will sparge real slow. I think all other boxs are ticked..
Friday will boil some water and check my thermometers :handgestures-thumbupleft:
Minpac wrote:Do the tannins matter with whiskey though? I don't think they carry over with distillation, does it somehow still influence the ferment?
Minpac wrote:Do the tannins matter with whiskey though? I don't think they carry over with distillation, does it somehow still influence the ferment?
Users browsing this forum: No registered users and 80 guests