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Beersmith 3 mash efficiency4/15/2024 ![]() I think in terms of conversion (how much sugar is in the mash), lautering (how much sugar is in the kettle), and brewhouse (how much sugar combined with how much volume makes it in the fermenter) efficiency. It really helps to separate efficiency down. Since I started using dougs simulations, I haven't been off on my OG by more than 0.002~ and that was because I boiled off slightly more than intended due to the finicky controls on my burner. Give thanks for the mash analysis numbers to doug, he did the grunt work, I just put it online in an easy to use format when I combined it with my calculator. To that end, I don't think anyone has given better advice to that point on these forums than although Gavin and myself are probably the next most knowledgeable in my biased opinion.įor simulations on your equipment for batch sparging and no sparging (fly sparging simulations are hard), you can use my mash/biab calculator located in my sig. You don't want to get a constant efficiency, unless you plan on brewing the same beer ad nauseum, what you want is a predictable efficiency. This is a fact, anyone claiming otherwise doesn't measure accurately or doesn't understand how to calculate their efficiency. Larger grain bills, all else being equal, will have lower mash efficiency. Your mash efficiency is going to vary depending on a ton of factors, but mostly due to your recipe, ratio of first runnings to second runnings, and total water needed to grain bill. Some of the past posts have stated they get a "constant efficiency" This is just not realistic and is a mathematical impossibility. I can get in the 88-90% range if I want to, but the amount of time to do so isn't worth the effort in my opinion. I'm usually in the 83-85% range for mash efficiency for moderate beers depending on my recipe, and sparging method/process. The "brewhouse efficiency" or "fermenter efficiency" is often times what folks refer to when they mentioned numbers like 65-85% effciency, but not always. If you are not then you may be leaving behind significant sugars, using too coarse of crush, or not converting the starches completely. Īs for "mash efficiency", you should be seeing levels at or greater than about 90%. ![]() If you find higher or lower then expected mash efficiency then you can expect the same out of your brewhouse efficiency and make on-the-fly adjustments to your hop schedule to account for the increased/reduced gravity or, you may find yourself figuring out what kind of sugar source to add so that your beer still ends up about where you hoped. It also provides you the first point of reflection on how your brewday is going before you ever get to the end. It's a good thing to know what you're going for and what you're getting because it allows you to have a predictable brewday and finished product. They allow me both to gauge my success of the brewday as well as keep my beer balanced to the levels I'm aiming for. Then I would make a new equipment profile to reflect this change and either scale the recipe to the new equipment profile, change the equipment profile in my recipe existing in my recipe, or build a new recipe using that profile.Like Gavin C, I also target specific numbers during the brewday. In order to make a process change, such as increasing my trub from 1 liter to 1.5 liters, I need to recalculate the brew house efficiency in order to maintain the mash efficiency I would expect to achieve. In reality, my mash efficiency stays pretty consistent through most of the gravity range I target for my recipes and only drops off when I get to gravity targets above 1.080 or so. So, if you make a change in your volume losses, such as increasing the trub loss, the program responds by increasing the amount of water needed and of sugar pulled from the malt bill, thus increasing the mash efficiency to meet the target brew house efficiency. These values are set by the user in their equipment profile. BeerSmith operates its modeling by using your volume of wort into the fermenter and process losses along with the brew house efficiency to determine how much sugar is liberated from the malt bill it is given and the volumes you start with.
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