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# Maximizing Mash Efficiency

Since publishing the original Mash & Boil manual, we have found that using

less strike water per pound of grain, atlhough it results in a chunkier mash, gives a substantially higher efficiency. For the most extract per pound of crushed grain, we are now recommended .30 gallons of strike water per pound instead of .37 gallons of strike water per pound.

Our latest 5 gallon test batch of February 17th, 2017 for a Black IPA featuring the following grain bill:

• 6.75 lbs. of Castle Belgian Pilsner • 2.75 lbs. of Castle Belgian Munich 7 Lovibond • .6 lbs. of Briess Midnight Wheat • .2 lbs. of Castle Special B Malt • .7 lbs. of Melanoidin Malt (11 lbs. total crushed malt) Hops were: • 1.25 oz. Chinook (boiled for 60 minutes) • 1.5 oz. Cascade (boiled for 30 minutes) • 2 oz. Simcoe (adding at flameout) Mash & Boil Procedure: 1. Added 3.3 gallons of strike water and heated to default of 162° F. 2. With grainbasket in place, stirred in malt gradually* *when the mash got too thick to stir, we poured a gallon from the bottom spigot and stirred it into the mash. We did this 2 or three times to get the entire 11 pounds mixed properly. 3. Set the thermostat to 151° F. covered, and let sit for one hour* *during this one hour period, after half an hour, we poured a gallon from the bottom valve and took off the lid and mixed it into the grain bed. 4. Prepared 3½ gallons of 168° F. sparge water during the mash in a separate pot 5. After 1 hour, raised the grain basket and turned the theromstat to 218° F to boil 6. Added sparge water a gallon at a time (poured in with a gallon measuring cup) every 10 minutes or so until 5½ gallons was reached in the Mash & Boil 7. Boiled for 1 hour with the hops, cooled, and added yeast. Starting gravity: 1.065, which is at least 8 points higher than it would have been if we had used .37 gallons of strike water per gallon.

Since publishing the original Mash & Boil manual, we have found that using less strike water per pound of grain, atlhough it results in a chunkier mash, gives a substantially higher efficiency. For the most extract per pound of crushed grain, we are now recommended .30 gallons of strike water per pound instead of .37 gallons of strike water per pound.

Our latest 5 gallon test batch of February 17th, 2017 for a Black IPA featuring the following grain bill:

• 6.75 lbs. of Castle Belgian Pilsner • 2.75 lbs. of Castle Belgian Munich 7 Lovibond • .6 lbs. of Briess Midnight Wheat • .2 lbs. of Castle Special B Malt • .7 lbs. of Melanoidin Malt (11 lbs. total crushed malt) Hops were: • 1.25 oz. Chinook (boiled for 60 minutes) • 1.5 oz. Cascade (boiled for 30 minutes) • 2 oz. Simcoe (adding at flameout) Mash & Boil Procedure: 1. Added 3.3 gallons of strike water and heated to default of 162° F. 2. With grainbasket in place, stirred in malt gradually* *when the mash got too thick to stir, we poured a gallon from the bottom spigot and stirred it into the mash. We did this 2 or three times to get the entire 11 pounds mixed properly. 3. Set the thermostat to 151° F. covered, and let sit for one hour* *during this one hour period, after half an hour, we poured a gallon from the bottom valve and took off the lid and mixed it into the grain bed. 4. Prepared 3½ gallons of 168° F. sparge water during the mash in a separate pot 5. After 1 hour, raised the grain basket and turned the theromstat to 218° F to boil 6. Added sparge water a gallon at a time (poured in with a gallon measuring cup) every 10 minutes or so until 5½ gallons was reached in the Mash & Boil 7. Boiled for 1 hour with the hops, cooled, and added yeast. Starting gravity: 1.065, which is at least 8 points higher than it would have been if we had used .37 gallons of strike water per gallon.