#Brewhouse efficiency beersmith how to#

It furthermore mentions that the volume used in the equation is the volume of the hot wort in the kettle corrected for temperature. The Handbook of Brewing lists the total grain weight based efficiency (see Sudhausausbeute above) as the brewhouse yield. It is affected by milling, mashing and lautering, and essentially indicates how close these brewhouse processes came to the fine grind laboratory extract. This is the same as the brewhouse yield defined by the BYO wizard. But he also goes on and defines the efficiency that is based on the laboratory extract of the grain as brewhouse yield:Д«rewhouse yield = (kettle volume in l * kettle extract inВ % * kettle specific gravity) / (grain mass in kg * fine grind extract inВ %)ДЇurthermore, technical brewing articles oftentimes make mention of the Overall Brewhouse Yield (OBY). He calls that efficiency the brewhouse efficiency.

#Brewhouse efficiency beersmith how to#

When asked how to calculate efficiency, the BYO Wizard replied with the same definition as was given in Narziss. While 75% is a very good efficiency number when based on the total grain weight (most grains laboratory extract is about 80% of their weight) it is only a modest efficiency when seen as based on the laboratory extract of the grain.

Thus care needs to be taken when reading efficiency numbers from German sources. This is also the definition that German home brewers use for efficiency. Because of that the the Sudhausausbeute is also affected by the potential (or laboratory extract) of the malt used. The latter includes the weight of the husks and other insoluble material. The reference is not the laboratory extract of the grain, but the total weight of the grain. Note that this is a different approach for defining efficiency. Sudhausausbeute = (kettle volume in l * kettle extract inВ % * kettle specific gravity) / grain mass in kg

In Abriss der Bierbrauerei, German brewing author Ludwig Narziss defines Sudhausausbeute (German for brewhouse efficiency) as the ratio between the amount of extract in the boil kettle and the amount of grain that was used : In Designing Great Beers, Ray Daniels defines what John Palmer calls brewing efficiency as mash efficiency. When grains with different potential are used, the weighted average of their potential needs to be used in the above equation. Kettle gravity points = brewing efficiency * grain amount in pound * kettle volume * potential of the grains Based on that the gravity points of the kettle wort are : The maximum potential of the grain is given in gravity points per pound and gallon. In How To Brew, John Palmer defines the brewing efficiency as the ratio between the gravity points of the wort in the kettle and the maximum potential (laboratory extract) of the grain.

3.4 What affects Lauter Efficiency in fly sparging.

3.3.4 run-off sizes in relation to each other.

3.3 What affects Lauter Efficiency in batch sparging.

3.2 Measuring Lauter Efficiency (Batch and Fly Sparging).

3.1 Estimating Lauter Efficiency (Batch Sparging).

2.2 What affects the conversion efficiencyВ ?.