Relationship between extract, colour and flavour

[Skittlebrau]

Hopefully I'll be able to phrase this question so it makes sense.

I am planning a Stone SSR BIPA clone. According to previous experience with my process, I'll be estimating my efficiency at 60% for the grain bill. This means that going on the recipe ratios of 90% Pale Malt /5% Crystal 60L /5% Carafa Special III I am putting 500g+ Carafa Special III in a 25 litre batch. Now, I notice that if I ramp the efficiency back up to what I normally get circa OG1.040, the colour value goes down. So this must mean that even though the overall extract for the mash is lower due to the high target OG, the same or a similar amount of colour is extracted from the grains. This isn't too much of a worry to me but what *is* worrying is the idea that I'll be getting too much extra roast flavour in the beer.

Can anyone advise? Should I lower the quantity of CSIII in line with the stated colour value of the recipe or should I maintain the ratio of 90%/5%/5%?

Cheers

Tim

[Jim]

60% is a pretty low estimate of efficiency!

I assume you're using brewing software to work this out, though you don't say which one - if so it's obviously not applying extraction efficiency to colour. However in practice I reckon that all substances extracted from the grains will be linked to your overall brewhouse efficiency - not just sugars (and therefore alcohol content).

Losses (at least the vast majority of them) don't come from failing to convert all the starch in the grains - it's mainly about how much of the extracted substances (sugars, flavours etc) make it into your fermenter.

[Skittlebrau]

Cheers for the response. It could be some long term deficiency in my technique. I use Brewmate and I fly sparge.

[Skittlebrau]

I realise I should provide a bit more info. I have only ever fly sparged but I realise from my reading in the last couple of days that I have probably been doing it too fast. I have always known that people experience lower efficiency with larger grain bills and since I have always achieved about 75% efficiency at 1.040, I was happy. It appears though that I should have experimented with batch sparging before now. I was always put off by the necessity to recirculate more than once with this technique but I think I need to bite the bullet.

[Eric]

Both sparging systems have benefits over the other, but if the mash is done correctly, fly sparging should always give higher extraction efficiency.

If your mash isn't thoroughly mixed to give an even consistency there will be drier spots. In these circumstance, fly sparging might not rinse out sugars from these parts that the extra stirring for a batch sparge might.

Take regular gravity readings of your runnings. If they drop quickly in the early stages of sparging either the mash wasn't good or you are sparging too quickly.

[Skittlebrau]

I always stir lots and break up all the dough balls I can find...