[stevecrawshaw]

I have found that a stepped mash, 1st at 61C for 30 mins, 2nd at 71C for 30 mins improves my efficiency in no - sparge mashes from 70 to about 80%. Depends if you can be bothered to do it, but with a RIMS should be easy..?
But as others have said, for homebrewers, sub optimal efficiencies can be mitigated by small additional grain costs.
cheers
steve

[The Beerery]

This is really a 3 step process. First thing you need to look at is conversion efficiency, this should be at or really close to 100%( for decoction you can actually get above 100 as you are busting hard starches that normal infusion can't.).
Then you have mash efficiency, which when you het higher conversion efficiency, is just recovering sugar from the tun.
The you have brewhouse which is basically how much you lose in the brewhouse to the fermenter.

I am a no sparge brewer and my values are as follows. 100% conversion, 90% mash, 85% brewhouse.

I always try and keep my water to grain under 2.9qts/lb, employ a step mash (standard Kunze 20-64c,30-72c,10-76c@5.2pH), barke malts, the use of sauergut, and constant recirculation(herms).

[narcout]

I always try and keep my water to grain under 2.9qts/lb, employ a step mash (standard Kunze 20-64c,30-72c,10-76c@5.2pH), barke malts, the use of sauergut, and constant recirculation(herms).

Doe Kunze give a reference measurement temperature for the recommended mash pH of 5.2?

[The Beerery]

I always try and keep my water to grain under 2.9qts/lb, employ a step mash (standard Kunze 20-64c,30-72c,10-76c@5.2pH), barke malts, the use of sauergut, and constant recirculation(herms).

Doe Kunze give a reference measurement temperature for the recommended mash pH of 5.2?

Like mash or room or??

[narcout]

Like mash or room or??

Yes.

[The Beerery]

Like mash or room or??

Yes.

Room.