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BeerSmith lists potential SG, so drop the 1.0 and you have your grain points. If you find yourself in this situation, there’s a couple good references that do list an average of the data you need. Because these darker malts contribute little to the potential yield and are used only as color and flavor enhancers the Briess data sheets don’t list their DFBG. I’m using Briess Malting Company as a reference for all these malts except the chocolate and black patent. To make these calculations a little easier we can turn any specific gravity into what’s sometimes called grain points, by subtracting 1 and multiplying by 1000. The specific gravity of one pound of sucrose in one gallon of water is 1.046. Sucrose (pure sugar) is used as the standard measurement of reference because it would yield 100% soluble extract in a liquid. But this number can be used, with some calculating, to find an entire recipe’s maximum potential, which you then can use to measure your own system’s brewing efficiency. It can be thought of as the malts maximum extract potential and a potential unattainable for any brewer, even the large commercial ones. The DBFG is the malt’s maximum extract or fermentable sugar yield as found in a laboratory setting. Find the Extract DBFG (Dry Basis Fine Grind), which may sometimes be displayed as “Extract %,” but be sure you are not confusing it with the DBCG (Dry Basis Course Grind). To calculate this potential go to the malt manufacturers website and pull up a data sheet on the malt you are looking at using. This potential is a measurement of how much sugar per pound of said malt can contribute to your beer. The Efficiency Hidden Within Your Grain BillĮach different malt in an all-grain recipe has an extract potential. Once you know your typical brewhouse efficiency-an average taken from brewing several different recipes exactly as written-you can then use it to create your own recipes and adjust the grain bills of borrowed recipes to best fit your system. This is an interesting experiment to do a couple times, but in the end, it is the brewhouse efficiency that you will be using most interested in. This will give you some idea how much you are losing at each point, what step is responsible for the highest loses, and areas where you may want to try for better efficiency.
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and compare these numbers to both the recipe’s maximum potential yield (we will go over how to calculate this) and your overall brewing efficiency. You can take a specific gravity reading at different points in the mash (mash efficiency), as you sparge (runoff efficiency), before the boil (pre-boil efficiency), etc. Individual efficiency at these “loss points” can be measured to get some idea of how efficient a given brewing practice is.
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This is a cumulative measurement of these losses taken right before the yeast is cast and fermentation begins. It takes into account different losses for your specific brewing practices and setup, including mashing, lautering, hop trub, and transfers (boiling creates insignificant losses). What is Brewhouse Efficiency?īrewhouse efficiency is a measurement of potential fermentables converted into sugar in your wort. The efficiency of an individual’s brewing practices and system is ultimately responsible for their original gravity and how much grain will be required to brew a given recipe. Brewhouse efficiency is an important concept to understand.