Predicting a change in efficiency

Josh Hughes

Josh Hughes

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I know this will be trial and error just asking to get thoughts. Sometimes I’ve went full volume BIAB and when super hot I’ve topped off. Next brew I’ll be milling my own grains.

Typically I get 70-72% efficiency on grain crushed by more beer and northern brewer. Lately NB has sucked and I’ve been in the 60’s. Double crush from Atlantic brew supply is around 75%.

my plan is crush using suggestions on here for BIAB.

thanks in advance. I’m sure this can turn in different directions so I’m prepared to learn stuff :)
 
I have mine set to .037"and get from 75%-80% brewhouse.

Trick is to get a good crush without turning it into flour.
 
I BIAB, full volume mash, never sparge.

I crush (tear? shred? abuse?) my grains in a Kitchen Aid Grain Mill. I end up with plenty of flour. For BIAB, does that matter?

I usually get anywhere from 72-77%, give or take, depending on how long I mash. I also think the grain bill plays a roll, but that's only a personal observation. YMMV.

You already know that consistency is the key. And the number is pretty irrelevant, it's just pride. :p
 
Megary said:
I BIAB, full volume mash, never sparge.

I crush (tear? shred? abuse?) my grains in a Kitchen Aid Grain Mill. I end up with plenty of flour. For BIAB, does that matter?

I usually get anywhere from 72-77%, give or take, depending on how long I mash. I also think the grain bill plays a roll, but that's only a personal observation. YMMV.

You already know that consistency is the key. And the number is pretty irrelevant, it's just pride. :p
Click to expand...


For my setup, too much flour gets gloopy and the recirc slows too much. Other than that, makes no difference
 
If you're doing BIAB, then go as fine as you can. If you're gonna recirculate with a pump, use a credit card sized gap and fine tune from there. I was able to use a hex bolt and a 1/2" socket to hook up my power drill on my old corona mill. I crushed as small as would allow the plate to rotate without catching and didn't overheat the drill.
 
I have efficiency set at 60% in the software for BIAB (both here and BrewSmith). I usually make something where I can have some wiggle room either way and it will still be good. As you are getting used to your process, I probably wouldn't use a lot of adjuncts. I know that flaked oats do not convert well at all for me, so I need to use more.
I am curious how you do with the mill. I want to see if it is worth it to buy one.
There have been lots and lots of comments lately about high levels of protein in the malts not converting well. I wonder how much that has to do with the efficiency you have been getting. My last batch was awful converting, and it looked like they crushed it fairly fine. I bottle on Sunday, so I will see.
 
My 2 cents, forvwhat it's worth...
Find a beer type you like where you are happy with an alcohol percentage that can be too low or too high, set efficiency to 75% and see what happens ;)
If it is really too high, you can always add water, and really too low, you can add sugar if you want.
For biab, go fine. And make a picture of your ground malt (maybe even keep some behind) so you know for the 2nd milling
 
Sandy Feet said:
I have efficiency set at 60% in the software for BIAB (both here and BrewSmith). I usually make something where I can have some wiggle room either way and it will still be good. As you are getting used to your process, I probably wouldn't use a lot of adjuncts. I know that flaked oats do not convert well at all for me, so I need to use more.
I am curious how you do with the mill. I want to see if it is worth it to buy one.
There have been lots and lots of comments lately about high levels of protein in the malts not converting well. I wonder how much that has to do with the efficiency you have been getting. My last batch was awful converting, and it looked like they crushed it fairly fine. I bottle on Sunday, so I will see.
Click to expand...
I don't think flaked anything converts. Its there for other reasons?

Edit:. Guess I was wrong, there are some sugars that can be converted. I just never considered them a large contributor.
 
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Zambezi Special said:
My 2 cents, forvwhat it's worth...
Find a beer type you like where you are happy with an alcohol percentage that can be too low or too high, set efficiency to 75% and see what happens ;)
If it is really too high, you can always add water, and really too low, you can add sugar if you want.
For biab, go fine. And make a picture of your ground malt (maybe even keep some behind) so you know for the 2nd milling
Click to expand...
This kinda how I do it. Test the gravity after mash. If you got your target, good to go. If it's high, add more water, you get extra beer. If it's low, boil longer and get less. Either way, your target gravity can be had
 
Minbari said:
I don't think flaked anything converts. Its there for other reasons
Click to expand...
Brewing software does add some ABV with it. I started making the flaked stuff "unfermentable" in the software.
I do agree with you, but if you are trying to get a read on efficiency, it might not be the best thing to use.
 
Sandy Feet said:
Brewing software does add some ABV with it. I started making the flaked stuff "unfermentable" in the software.
I do agree with you, but if you are trying to get a read on efficiency, it might not be the best thing to use.
Click to expand...
Ya, i edited my post. There is some sugar. How much it contributes? No idea. I use em for the mouth feel
 
Zambezi Special said:
My 2 cents, forvwhat it's worth...
Find a beer type you like where you are happy with an alcohol percentage that can be too low or too high, set efficiency to 75% and see what happens ;)
If it is really too high, you can always add water, and really too low, you can add sugar if you want.
For biab, go fine. And make a picture of your ground malt (maybe even keep some behind) so you know for the 2nd milling
Click to expand...
Picture is a good idea
 
My recirculating ability is also my arm :) I need to get a look at it tomorrow when I comes and I’ll post some pics of gaps so we can talk further. I was thinking 75% to start
 
Think he called it conditioning the grain. I don’t care about flour but it’s because someone else crushed and there was alway some powder in the bag.
 
Josh Hughes said:
My recirculating ability is also my arm :) I need to get a look at it tomorrow when I comes and I’ll post some pics of gaps so we can talk further. I was thinking 75% to start
Click to expand...
You will get used to what you are seeing once you do it a few times too. You want the chunks to be small as you dare. (Stuck sparge sucks) and you want the hulls in tact.
 
Minbari said:
You will get used to what you are seeing once you do it a few times too. You want the chunks to be small as you dare. (Stuck sparge sucks) and you want the hulls in tact.
Click to expand...
Shouldn't matter for BIAB or batch sparging
 
As @Sunfire96 comments, as fine as you can for BIAB, and run it through twice.
My wet conditioning process is to tear the husks instead of crush them to help with circulation in my all in one system.
There are tons of brewers who wet condition, there are dozens of how to videos on StupeTube!
Not necessary for BIAB though.
 
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