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6

Putting 10.5kg of grain in 11.5 litres of water will kill your efficiency, unfortunately: From Braukaiser: Traditional British style infusion mashes are with about 2-2.5 l/kg (1 - 1.15 qt/lb) very thick and German style mashes are generally much thinner (3.5-5 l/kg / 1.75-2.5 qt/lb). Historically this is rooted in the fact that the latter needed to ...


3

Sure, it would change the color, but isn't the color already altered due to the increased density of the wort? By adding water, you'd be diluting the SRM back to what you originally expected. By having a higher extraction yield, you will suffer a slight loss in alpha acid isomerization (likely not all that noticeable with an 8%+/- efficiency difference). ...


2

Your efficiency goes down as the gravity of your beer goes up. That's because of the sugar you leave behind when using a "normal" amount of water. In order to increase your effieincy, you need to sparge more. That also means you need to boil longer to drive off the extra water.


1

I don't think there is a typical conversion efficiency for homebrewers since it very much depends upon the nature of the equipment. Mash tun shape/depth and use of recirculation will have a big impact. If you pushed me for a figure, I'd say anywhere from 80-98% is typical for mash conversion efficiency. I measure the SG of the wort continually throughout ...


1

Palmer is referring to U.S. customary measurements. One U.S. gallon is 3.79 liters. One liter is 0.26 U.S. gallons, or 1.05 U.S. quarts. For the U.S. customary measurement system-impaired (i.e., the whole world except the U.S and maybe parts of the U.K.), a U.S. quart is slightly smaller than a liter, and there are two 8-ounce cups in a pint, two 16-ounce ...



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