I’m not the best when it comes to math so if someone wants a challenge then here you go. I did an experimental brew today using my own malt that I made from barley. I had a base and also roasted a Munich style. The receipt I figured up called for 5.88 lbs base malt, 1.12 lbs Munich malt, & .25 lbs wheat. I added roughly 18% more base and Munich to the receipt to compensate for the homemade malt. Now here is what I actually put in the mash. Total grain bill 8 ½ lbs using 7 lbs homemade base malt, 1 ¼ lb homemade Munich, & .25 lb wheat. I laid the malt out on cookie sheets and misted it with water and mixed in a bucket. I set my crusher to 50mm and crushed all the grains (fine) I mashed in with 3-¼ gallons water at 152 degrees for 70 minutes. I fly sparged for one hour using 179-degree water. My final collected wort was 5.625 gallons (I am making a 4 gallon batch) When I tested the wort I had a gravity of 1.042. After the boil I ended up with gravity 1.052. I was happy with this since it was within one point of what I figured. Can anyone tell me what my efficiency would be on his homemade malt? I am very bad in figuring percentages.
To calculate efficiency, you need a theoretical yield from the malt. For commercial malts, this is determined by the maltser in mash trials that are expected to produce maximum yield. You won't have this info for homemade malt, so any numbers are a little bogus. But if I assume the theoretical yield of commercial malts, your efficiency would be about 68% for this batch, base on my Beersmith software. Honestly, that's pretty good, I would think, for using homemade malt.
Thanks, maybe I can do some more digging and figure out how I can get some mash trials or someway to figure it out. For now I will just add a little extra malt per batch.
