Expected Efficiency Loss?

Civilian

Civilian

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I brew with a Brewzilla and routinely hit 77-79% efficiency at around 1.069 but plan on brewing to 1.117 (est 60%) with a reiterated mash.
Any insight on using 60% for brewhouse efficiency to build recipe?
TIA,
Jeff
 
1.1+ is pretty ambitious. Doable, but ambitious. I'm seeing about 75% over about 1.080 and lower depending on the mash using an Anvil 18, where I've seen high 70's at around 1.070-1.072 and over 80% on some of my German lagers, etc.

It sounds interesting though.
 
damn, i have never brewed anything close to 27 plato...my hydrometers dont even go that high... our of curiosity, WHY? I am not sure that any brewers yeast will be able to handle that and get it down to a reasonable FG....
 
Bigbre04 said:
damn, i have never brewed anything close to 27 plato...my hydrometers dont even go that high... our of curiosity, WHY? I am not sure that any brewers yeast will be able to handle that and get it down to a reasonable FG....
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My barrel aged starts at 1.200 and finishes at 1.030 with 1098. 2pouches with dual stage starter on both. It can be done
 
I have a Belgian double just finishing fermenting and wanted to brew a quad and dump it on the yeast cake (T-58). Still playing with the numbers thinking that I won't hit 1.117. Plan is to tone down the OG to hit 11% ABV by holding back on some of the sugar.
 
Minbari said:
My barrel aged starts at 1.200 and finishes at 1.030 with 1098. 2pouches with dual stage starter on both. It can be done
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1.030 is 7.5p thats crazy high for a finished grav(i would assume)...using those numbers you are going from 1.2sg to 1.03...that is 29% abv based on the calculator... that is distilled %s...im very confused on how you would get that down that low??? 1098 is listed at a 10% being its top end???
 
Civilian said:
I have a Belgian double just finishing fermenting and wanted to brew a quad and dump it on the yeast cake (T-58). Still playing with the numbers thinking that I won't hit 1.117. Plan is to tone down the OG to hit 11% ABV by holding back on some of the sugar.
Click to expand...
you can def hit the target if you are adding sugar to hit your goals. i think they also traditionally boil for longer then 1 hour for a quad? i could be wrong though.
 
Bigbre04 said:
1.030 is 7.5p thats crazy high for a finished grav(i would assume)...using those numbers you are going from 1.2sg to 1.03...that is 29% abv based on the calculator... that is distilled %s...im very confused on how you would get that down that low??? 1098 is listed at a 10% being its top end???
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Ok, i went back and checked by batch notes. Was 1.110 and 1.023, so 11.2%

A little high for 1098, but turned it really good
 
Minbari said:
Ok, i went back and checked by batch notes. Was 1.110 and 1.023, so 11.2%

A little high for 1098, but turned it really good
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that makes a whole lot more sense lol. I dont think that even "turbo" yeast or distillers yeast would do 29%.
 
Bigbre04 said:
that makes a whole lot more sense lol. I dont think that even "turbo" yeast or distillers yeast would do 29%.
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Lol ya, quick Google said turbo is good to 25% Max

I was working from memory, lol
 
well that is a strong beer
put your fermenter in the freezer after you ferment it down as low as you can get it and start scooping off the ice crystals as they form
i've done it with cider and wine not beer but should work

I believe that is how to make an eisenbock
 
Yeah, I went back and looked at my Tripel, SG was 1.081 at end of boil. This thing finished dry at 1.011, for ~9.75% and was a big hit. Definitely going to redo it, hopefully later this year. My mash efficiency was 75%. Checking my notes, I think I could improve on this from my recent process updates around sparging. I think I may be able to hit 1.090 out of the mash, but I'd be pushing hard to get there. That's not inclusive of adjuncts, or elongated boil.
 
Bigbre04 said:
you can def hit the target if you are adding sugar to hit your goals. i think they also traditionally boil for longer then 1 hour for a quad? i could be wrong though
Click to expand...

Bigbre04 said:
you can def hit the target if you are adding sugar to hit your goals. i think they also traditionally boil for longer then 1 hour for a quad? i could be wrong though.
Click to expand...
Yes I am planning on a 90-minute boil. I recently got a refractometer so I can monitor the boil better than with my hydrometer.
 
Brew Cat said:
put your fermenter in the freezer after you ferment it down as low as you can get it and start scooping off the ice crystals as they form
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Wasn't that the concept with all those "Ice beers" that were popular back in the late 80's? I was under the impression that "ice filtering" meant that they would freeze the beer and filter X amount out. Was kind of a fad back then.
 
very old school distillation and technically illegal in the states as it is a form of distillation.
 
Bigbre04 said:
very old school distillation and technically illegal in the states as it is a form of distillation.
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Illegal but completely under the radar. No equipment necessary, unlike a still which is technically illegal to own, much less use, in most states. There is no limit on the abv of homebrewed beer or homemade wine, though there are natural limitations, of course. If your 10% beer jumped up to 20%, who would ever know how it happened? If you mixed grain alcohol in the same beer to boost the ABV, there'd be nothing illegal about that.
Distillation laws will eventually go away, I think. They're being challenged here and there. They remain in place pretty much to protect the industry and the tax revenue.
 
well actually its legal for personal consumption in many New England states but like marijuana its illegal federally
who knows what's going to happen in the future as the fed is getting more and more involved in states rights
 
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