27 replies to this topic

[neddles]

70% up to whatever BVIP is.  I think that may be the biggest beer I have made.

 

The BIAB IPA I did Friday night was 14#'s so it will be interesting to see if the red-x beer I do this week at 10#'s is still at 70% or higher.

Lower gravity and 90 min boils should be very efficient. Post what you get.

[HVB]

Lower gravity and 90 min boils should be very efficient. Post what you get.

I will, I am very curious now.

[Brauer]

Lower gravity and 90 min boils should be very efficient. Post what you get.

Thickness and gravity numbers from first and second running would be helpful.

 

What is a typical thickness for you? Have you tried thinner mashes (for the BIAB, maybe)?

[HVB]

Thickness and gravity numbers from first and second running would be helpful.

 

What is a typical thickness for you? Have you tried thinner mashes (for the BIAB, maybe)?

Sparged beers are around 1.5-2.2 usually.

 

This last BIAB beer was 2.46qts/# and the Pre-boil ( first runnings if you will) were 12.2.  So, using Kai's spreadsheet I come up with a conversion efficiency of 93.4%.  I have to dig up some old notes that have numbers for other beers and run them though the spreadsheet.  

[Brauer]

Sparged beers are around 1.5-2.2 usually.

 

This last BIAB beer was 2.46qts/# and the Pre-boil ( first runnings if you will) were 12.2.  So, using Kai's spreadsheet I come up with a conversion efficiency of 93.4%.  I have to dig up some old notes that have numbers for other beers and run them though the spreadsheet.  

Looks about right. 0.12 gal/# absorption?

[HVB]

Looks about right. 0.12 gal/# absorption?

Yes, 0.12 is about what I experience.

[3rd party JKor]

93% conversion efficiency is very typical for what I've seen over time.  I haven't posted the data yet, but before I left on vacation I did another mini mash experiment with new vs. old grain.  I did a single infusion mash in my vacuum coffee mug, the mash started around 155 and dropped to 150 over the hour.  The old grain hit a first wort gravity of 88.9% of Kai's #'s and the new grain got to 94.4%.

 

I think, as Brauer alluded to, the chart Kai put together has some averaging involved.  If you have base malt with a high extract potential then you might hit 100% or above, but if the extract potential is on the lower side it may look like your conversion efficiency is on the low side even though you had good conversion.

[neddles]

This beer turned out really well. It finished a touch higher than I was expecting at 1.014 but it tastes delicious. Med bodied and very smooth with nice balanced flavors of nutty-toffee chocolate and coffee. Just a touch of roast malt dryness on the finish. That Crisp pale chocolate is a very nice malt. If I wanted to make a Coffee Brown Ale I would start with this as a base. It's also a very pretty deep chestnut-red color, I'll post up a pic here soon.