I brewed again this past weekend. I did have a slightly higher Brewhouse Efficiency (65%) but still lower than I had been getting with a bazooka screen. Here is my recipe and steps, in hopes that someone might be able to point something out to get my efficiency a little higher:
HOME BREW RECIPE:
Title: Belgian Saison
Brew Method: All Grain
Style Name: Saison
Boil Time: 60 min
Batch Size: 8 gallons (fermentor volume)
Boil Size: 9.5 gallons
Boil Gravity: 1.047
Efficiency: 70% (brew house)
Original Gravity: 1.055
Final Gravity: 1.011
ABV (standard): 5.83%
IBU (tinseth): 25.71
SRM (morey): 3.14
14 lb - German - Pilsner (87.5%)
1 lb - German - Carapils (6.3%)
1 lb - Cane Sugar (6.3%) (late addition - 10 minutes remaining in boil)
3 oz - Saaz, Type: Pellet, AA: 3.5, Use: Boil for 60 min, IBU: 25.71
1) Infusion, Temp: 120 F, Time: 15 min
2) Infusion, Temp: 150 F, Time: 45 min
Starting Mash Thickness: 1.25 qt/lb
Generated by Brewer's Friend - http://www.brewersfriend.com/
Date: 2016-09-15 01:40 UTC
Recipe Last Updated: 2016-09-10 16:38 UTC
---- BREW STEPS ----
Heated strike water of 4.75 gallons to mash in
Crushed grain (see photos)
Added 4.75 gallons of strike water to mash tun
added grains and stirred.
1.25 gts per lb
first rest 127 degrees F
added 2 gallons boiling to raise to 150.
added 2 gallons boiling to raise to mashout at 168.
Vorlaufed, then drained to kettle
batch sparged with 170 degree water (4 gallons)
Vorlaufed, then drained volume to kettle.
Boiled for one hour and ended up with 8.25 gallons in the fermentors (expected 8, so a little high).
Calculations from Brewer's Friend:
Pre-Boil: 60% 22.6 ppg
Ending Kettle: 74% 29 ppg
Brew House: 65% 25.8 ppg
Gravity reading measured after it cooled -- 1.050
Looking for some suggestions. Am I doing anything fundamentally wrong, or could I improve my process?