Quote from: zigs6 on June 24, 2017, 11:36:16 PMBeer smith had me calculated at a 1.045 pre boil gravity and after 60 minutes I was at 1.025. The grains came pre milled from more beer so I doubt that was the issue. It was a 152F mash and the PH was measured at room temp at 5.37.Anyone have any insight?(quote edited for length)Have you checked calibration on your thermometer? In my first all-grain batch, I had efficiency similar to yours, and it turned out that my digital thermometer was reading about 20 degrees high (i.e., my mash was actually much cooler than optimal).Dough balls as others mentioned could be a possibility, too.
Beer smith had me calculated at a 1.045 pre boil gravity and after 60 minutes I was at 1.025. The grains came pre milled from more beer so I doubt that was the issue. It was a 152F mash and the PH was measured at room temp at 5.37.Anyone have any insight?
I am struggling to see how to get where I want with no sparge. For 6 gallons of a pilsner I have made before, I need 10.61# grain at 75% eff. To go full on no sparge, I need 35.36 quarts in my mash, which come out to 3.33qt/# which according to the chart will net me around 1.04 OG roughly, while I am shooting for 1.05. My profile has been adjusted to get only 5.5% boil off (and I have never been that low in the past, just trying to limit the amount of starting water as much as possible,) but I do have about .4G of deadspace. How do you no sparge for a beer this size with roughly the figures I have outlined? No Sparge is something I have wanted to do, but just cant seem to get the numbers I want to see in software to make the jump. Single infusion for the bulk of water and add a mashout step with boiling water to keep the WTG lower on the actual mash (seems to require too much of a second infusion or way too high of a temp)? Any thoughts would be a great help