Imagine that we are making an ale using 2.25 kg of Maris Otter (extract yield 308 lº/kg) and 0.25 kg of Light Crystal Malt (extract yield 271 lº/kg) and that we ended up with 13 litres of wort in the brew kettle and a pre-boil gravity of 1.046.įirst, we convert the specific gravity of the wort into gravity points. The easiest way to understand this is to plug some real numbers into the calculations. Potential gravity points = (extract yield * weight of grain in kg) / volume of wort in litresįinally, you calculate the efficiency by dividing the wort gravity points by the potential gravity points and multiplying the result by 100 to get a percentage.īrewing efficiency = (gravity points / potential gravity points) * 100 Example efficiency calculation For imperial units, you can either convert this value or start with the ABV which is a percentage value. If you are working in metric units, you should use the IoB value which is measured in litresº/kilogram. To do this, you multiply the extract yield of each of the malts by the amount used in kg, add them together and then divide by the volume of wort in litres. Gravity points = (pre-boil gravity – 1) * 1000Īfter that, you need to calculate the potential gravity points in the grain bill. Next, you convert this value into gravity points by subtracting one and then multiplying by one thousand.įor example, if your pre-boil gravity reading is 1.060, that’s 60 gravity points. This is called the pre-boil gravity or pre-boil OG. To calculate the efficiency of your brewing setup you start by measuring the gravity of the wort when it enters the brew kettle (before it is boiled). This value assumes that the maximum possible quantity of starch is extracted from the grain and converted into sugar and typically appears on the malt’s spec sheet in 3 different formats: IoB, EBC and ABC.īrewing efficiency is the total quantity of sugar in the wort divided by the amount of potential sugar available in the grain bill expressed as a percentage. After lautering the wort is transferred to the brew kettle where it is boiled, and hops and possibly are added.īarley manufacturers specify the amount of sugar which could potentially be extracted from their malts as extract yield. This creates a sugary liquid called wort which is then separated from the grains in a process called lautering. Lautering the mash What is brewing efficiency?ĭuring mashing malted barley is steeped in hot water so that enzymes can convert the starch present in the barley into sugar.
#Brewhouse efficiency beersmith how to
Before we go ahead and look at how to measure efficiency, let’s take a look at what brewing efficiency means. By increasing your brewhouse efficiency, you can potentially reduce the amount of grain needed.Īlthough a simple concept, there are several different efficiencies related to the brewing process, and it can get confusing. Once you know the efficiency of your brewing setup, you can adjust the quantity of grain in the recipe to achieve the required gravity. For example, an efficiency of 75% means that 75% of the potential sugars in the grain end up in the wort. But what is brewing efficiency and how is it measured?īrewing efficiency is the quantity of sugar in the wort divided by the total amount of sugars which were potentially available in the grain expressed as a percentage. Most all-grain beer recipes published online and in homebrew books mention brewing efficiency or brewhouse efficiency.
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