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Started By
Message
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Posted on 11/28/18 at 1:33 pm to CarRamrod
quote:
looks like i have 80%. but it looks like that is an input and changes your recipe.
This explains it better than i can.
LINK
quote:
The actual brewhouse efficiency is measured for an entire system. Unlike the dry grain yield or potential measured in a lab, real brewers achieve only a percentage of the ideal number due to real considerations such as efficiency of the mashing process, and losses due to boiling, deadspace or trub. This percentage of the potential, as measured across the whole system into the fermenter, is the brewhouse efficiency.
quote:
A related term is mash efficiency. Unlike brewhouse efficiency, mash efficiency measures only the efficiency of the mash and sparging steps. Mash efficiency can be through of as the percent of potential fermentables extracted during the mashing process that actually make it into the boiler.
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