This is actually something I was about to ask... probably close enough to not be its own thread.
So a lot of recipe analyzers (e.g. BeerTools) ask for your mash efficiency to calculate tons more data. As a partial mash & extract brewer, how does one accurately figure that out?
If, for example, I mash some amount of 2-row and crystal malts for 30 minutes, but am not very confident the temperature was accurate for what I wanted (too hot, too slow, etc), what should I do? This particular recipe was 4lbs grain, 3.2lbs LME.
BeerTools sets a default for partial mash recipes at 70%, and for someone still fighting a stovetop burner to get things right, how should I adjust?