E.POPE ROYAL OAK

[skinfull]

Done this recipe to Dave Lines Book using 15 litres of liquor in a mash tun the problem i have got is the OG has come up short should be 1048 i got 1040 anybody got any ideas.s.f.

[delboy]

Seems to be happening a lot lately low efficency thread aka 'anyone notice any changes' thread
Maybe you are the latest person to be struck down with it.

You should add your experience to the growing list on that thread.

[mysterio]

Doesn't Dave Line assume efficiency of around 90% or something? I'm sure it's something like that, someone else will chime in.

[skinfull]

Would it be ok to increase the sugar.s.f.

[ColinKeb]

that trick you suggested of adding spray malt worked well for me when I had this Daab , although i spose it will affect the flavour of the beer with regards to the recipe . depends if you want the right flavour or the strength I spose ive found dave lines recipes to be bang on if you drop the final quantity down to 4 gallons rather than 5 but keep the grain bill the same i.e. 20% increase in effect as you say Daab

[skinfull]

daab. when you say increase the grain bill by 20% do you just mean the crushed pale malt.s.f.

[Graham]

Doesn't Dave Line assume efficiency of around 90% or something? I'm sure it's something like that, someone else will chime in.

Assuming that Dave Line uses the same methods in Brewing Beers Like Those You Buy as he does In the Big Book of Brewing:

In Dave Line's "Big Book of Brewing" the recipes assume an efficiency of 97%, based on a misunderstanding. John Alexander, in his latest book, also mentions this magical figure of 97%. It is true that some commercial brewing books state a maximum brewery extract of 97% of lab extract for pale malt. This is because the lab extract is measured on a dry basis; the malt is dried by gentle heat under vacuum to zero per cent. moisture content before the malt is weighed for the measurement.

However, pale malt as purchased by the brewery (or by us) contains around 3% moisture, so it is typically 3% heavier. That accounts for the figure of 97%. It has nothing to do with efficiency. Indeed, our efficiencies should really be calculated from this lower figure because there is no way it can be exceeded without drying the malt before weighing it. Different ingredients have different moisture contents, so the brewery extracts vary accordingly.

Dave Line carries this 97% through to his recipes. It can't be achieved by the bucket and paddle brigade.