I haven't heard of anyone using this grain (http://www.geterbrewed.com/chateau-diastatic/) but I threw a handful in my last batch and it had a dramatic effect.
My efficiency has been down as low as 44%, but went up to 78% this time.
I know efficiency isn't the most important thing but it's depressing looking at half a fermenter of wort after hours of work culminating in nearly breaking my back lifting a bag full of wet grain. It seems particularly bad with my wit grain bill: Pils and flaked wheat. Nothing else I've tried has had much effect (e.g. salts, adjunct mash, decoction).
It almost seems like cheating but I can't see any drawbacks. Mind you I haven't tasted the final product yet. It'll be 6% ABV, which is way higher than I wanted, but I'll try it. It doesn't seem right diluting it. Next time I'll know what to expect.
I hear your pain but look elsewhere before resorting to magic moon dust
Source of Grain?
Crushed how ?
Mash Temps and how accurate is your thermometer
How do you 1) mash 2) sparge
Post answers with loads of details and we will find your problem
Awesome, thanks
Source of Grain?
Pils from local shop: http://www.geterbrewed.com/bohemian-pilsner-malt-weyermann/
Wheat from health food site: https://www.buywholefoodsonline.co.uk/wheat-flakes-3kg.html
Crushed how ?
Pils crushed by supplier. Wheat flakes generally step mashed a bit up to boiling point.
Mash Temps and how accurate is your thermometer
Thermometer pretty accurate in steam. I try to mash in at about 67 deg C. It does seem to lose heat so I'll top it up with a kettle periodically.
How do you 1) mash 2) sparge
I mash for 90 mins. I'm BIAB so sparging is a bit of a dunk and a squeeze, but the problem is obvious before that.
I'm thinking the grain bill is problematic: the Pils has to do a lot of work to convert itself and the wheat. Maybe it's not got enough power itself, or maybe the crush is too coarse?
The beer itself is good IMHO. Just not enough of it.
Hiya,
Nobody has replied, so I though I would chime in, there are two members on the market square who have had efficiency issues due to the crush from their supplier, it could be as simple as the different orders having a different crush, or did all the malt come in the one batch?
Also do they not recommend for a Pilsner heavy light coloured recipe to add some acid malt for PH reasons, I can't imagine it make that drastic a difference, but somebody here might tell you if that could be contributing to a low yield,
My efficiency is usually in the 60-70's(dead space/trub related) so know your pain,
Regards,
Andrew