What is you Efficiency?

[vaudy]

I am going to just treat efficiency as a matter of interest.

Just one more querry!!!!!!!!

If you have reached starch end point, which I always test for, within a certain time scale, would increasing the time of the mash be of any benefit with regard to improving the efficiency of the extract, or might it be undesirable due to altering the ratio of sugars produced?

I have always mashed for 1 1/2 hours and reached end point when tested.



Vaudy

[PieOPah]

I thought that if you mashed too long you started to leech tanins from the grain?

[tribs]

QUOTE (PieOPah @ Jul 7 2006, 09:13 AM)I thought that if you mashed too long you started to leech tanins from the grain?
http://www.brewboard.com/index.php?showtopic=30815

QUOTE All of the information I have been able to find on this subject indicates that tannin extraction is much more a function of pH and temperature than anything else. My personal experience indicates that this must be true, because I have not noticed any astringency in any of my beers made with this method
I concur with cj in j's experience of long mashes. I've never noticed any astringency either.

[mysterio]

I'm interested in this 2 hour mashing idea. I might give it a go next time. I honestly thought most of the starches were converted within 20 minutes and anything on top of that was just to be safe. I'm doing an IPA next time so every extra SG point is welcome.

Really though I don't mind what my efficiency is aslong as its roughly similar each time I brew.

[Bigster]

Not sure how this efficiency is calculated. :huh:

All I know is that I have just done a Dave Line recipe and basically used the same amount of grain for 23L as he suggests for 25L and I end up with the same, or slightly higher OG.

Yours :blink:

[johnmac]

A very subjective (and probably wrong) impression I got from looking at Dave Line's recipes, is that some require a reasonable amount of malt for their OG, yet others are quite light on malt for a similar OG.

[Jim]

When I've bothered to calculate my mash efficiency it's generally come out between 80 and 90%.

One thing to remember is that pale malt can vary too, and we don't really have any way of testing it. Most books I've seen quote a range for the potential extract of grains, rather than an exact figure. (e.g. 29 - 31 deg for 1lb in 1gal, which is about a 3% variation either way from the average of 30)