Maybe a bit of a silly question...

[evanvine]

You need to factor in the volumes.

I do, 24 litres!

 

[bunkerbrewer]

You need to factor in the volumes.

I do, 24 litres!

:thumb: What was your grain bill?

 

[orlando]

What is your mash efficiency?

Not exactly sure what you're asking.
I calculate the theoretical 100% gravity and divide my actual gravity by it.
On my last brew my theoretical gravity was 1.051 and my actual gravity was 1.042.
42/51 = 82%

I see I was just a little confused about which efficiency you were quoting, between brew house efficiency, a measure of the entire efficiency of the brewery and mash efficiency.

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 fermentor, is the brewhouse efficiency.

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 thought of as the percent of potential fermentables extracted during the mashing process that actually make it into the boiler. Which one are you quoting, brewhouse or mash?

 

[evanvine]

What was your grain bill?

Pale malt = 300 gravity points per kg per litre
Adjuncts = 300 gravity points per kg per litre
Crystal malt = 240 gravity points per kg per litre
Sugar = 360 gravity points per kg per litre

3.5 kg PM = 1050
¼ kg crystal = 60
¼ kg flaked barley = 75
¼ kg sugar = 90
Total 1275
In this case it was 25 litres
Div 25 ltrs = 51 gravity points = 1.051
Gravity in FV = 1.042
Hence 82%