What to Expect When You Are Extracting

1
What to Expect When You Are Extracting

• Beer and Loafing
• NHC 2004
• Las Vegas, NV

2
What is Extraction?

• Simply The amount of wort you get from the grain
  you mash and lauter, expressed as a number of
  some sort.
• ex. 29 Points/pound/gallon
• More completely The amount of soluble extract
  (wort), that is extracted from the mash and
  lauter, usually expressed as a percentage of the
  total soluble extract that was obtained from a
  laboratory mash.
• i.e. extraction efficiency

3
Congress Mash

• Named for the standardized process instituted by
  the European Brewing Congress (EBC) in 1975.
• A standard weight of finely ground malt is
  multi-infusion mashed over a period of nearly 2
  hours.
• The mash is filtered thru a paper filter for a
  period of 1 hour and the specific gravity is
  measured. The Extract, Fine Grind, As-Is is
  calculated from the ASBC Table for Extract
  Determination in Malt.

4
Extract Fine Grind

• The Congress mash uses finely ground malt to
  determine the Extract, Fine Grind, As-Is
• The fine grind allows the enzymes more access to
  the starches to assure full conversion.
• The moisture is calculated by drying a portion
  of the malt in a forced air oven at 103-104C for
  3 hours, and the Extract Dry-Basis is
  determined.
• Extract, Fine Grind, Dry-Basis is the standard
  value for comparing all malts.

5
Extract Coarse Grind

• Extract Coarse Grind is just what it says - a
  coarser grind than Fine Grind, but one that is
  probably finer than most homebrewers use.
• Coarse Grind is more representative of a typical
  mash and sparge could achieve.
• Extract, CG, As-Is/Dry-Basis are usually only
  measured for primary malts, not for specialty
  malts.

6
Fine/Coarse Difference

• F/C Difference is the percentage difference
  between the Extract for Fine and Coarse Grinds.
  (As-Is or Dry Basis same difference)
• If the F/C difference is small (1) then the malt
  is highly modified, i.e., the starches are
  readily convertible in the coarse ground state.
• A less modified malt would have a larger F/C.

7
Soluble/Total Nitrogen Ratio

• Also known as the Kohlbach Index
• The ratio indicates the degree that the endosperm
  (carbohydrate/protein matrix) has been
  enzymatically unlocked (modified).
• To generalize an S/T ratio of
• 3036 is less-modified (Decoction)
• 36-42 is well-modified (Single, Multi-Infusion)
• 4248 is highly-modified (Single Infusion)
• Opinions vary
• Protein Rest-able

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Malt Analysis Sheets
9
Hot Water Extract (HWE)

• This is the British measure of potential extract,
  measured in LiterDegrees/Kilogram
• Single Infusion Mash vs. Congress Mash
• It is equivalent to Points/Pound/Gallon
• i.e., GallonDegrees/Pound (PGP)
• Conversion factor is HWE PPG x 8.345
• 300 HWE 36 PPG, 250 30 PPG, 230 27.5

10
Extract Efficiency and Typical Yield

• A malt with 80 FGDB will contribute 80 of its
  weight as soluble extract. The other 20 is
  cellulose and insoluble proteins.
• Sucrose (table sugar) is the reference standard,
  and yields 100 of its weight as soluble extract,
  raising the gravity by 46 PPG (1.046) when
  dissolved to form 1 gallon of solution.
• 80 FGDB x 46 37 PPG
• If 4 moisture 76.8 FGAI x 46 35 PPG
• If F/C 2, 74.8 CGAI x 46 34 PPG

11
Calculating Your Efficiency

• 80 FGDB x 46 37 PPG
• If 4 moisture 76.8 FGAI x 46 35 PPG
• If F/C 2, 74.8 CGAI x 46 34 PPG
• Efficiency is usually quoted with respect to
  Extract FGDB. (ex. 37 PPG)
• If you get 7 gallons of 1.038 from 9.5 lbs grain
  after mashing lautering (ex. 738/9.528 PPG),
  then 28/37 76 Efficiency

12
Lautering Efficiency

• Brewing Efficiency is the difference between what
  you get, and what the laboratory gets.
• Efficiency can be described as two parts
• Mash Efficiency How well you Converted
• Lautering Efficiency How well you Separated
• You may have had great conversion, but if you
  sparge with 5 gallons in 10 minutes thru a single
  pipe, your efficiency (and yield) will be low.

13
Continuous Sparging

• Continuous or Fly Sparging is a newer method
  (last 300 years or so) than batch sparging.
• It relies on steady state, low velocity flow to
  achieve the maximum extract efficiency.
• 7585
• Works fairly well with a single pipe.
• Works better with a multi-pipe manifold.
• Works best with a false bottom.

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Flow Diagrams
15
Steady Flow ComparisonSingle Pipe vs. False
Bottom
16
False Bottom vs. Ring Manifold in a 10 Gal. Cooler
17
Batch Sparging Lautering

• This is an older method, where the mash is
  drained, re-infused, rested for a short time, and
  drained again.
• Very simple to do.
• Efficiency is usually good. 7080
• Single Pipe works as good as a False Bottom!

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Batch Sparge Tips

• Plan to get half of your boiling volume from each
  runnings.
• For 9 lbs of grain, yielding a 6 gallon boil of
  1.041, you should try to get two 3 gallon batches
  of wort.
• Retained wort is about .5 quart/lb, so about 1
  gallon will be retained, and your mash ratio will
  be a little less than 2 qts/lb. (see How To Brew
  for details)
• Second runnings are typically 1.012, which is
  above

19
No-Sparge Lautering

• No-sparge brewing is probably either the oldest
  or the newest method Mash Drain
• The result is a beer produced entirely from the
  first runnings.
• Richer and smoother, due to less tannins and
  silicates being extracted from the husks.
• Uses 20-25 more grain than Continuous
• Uses 10-15 more grain than Batch
• Efficiency is not bad, 6070
• Single Pipe works as well as a False Bottom!

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What Can You Expect?

• You can now read a Malt Analysis Sheet.
• Extract, Fine Grind, Dry Basis, Wind from the
  Zoo, on Tuesday after feeding time
• You now understand what Modification is and what
  it means to your brewing method!
• You now know how wort flows thru a grainbed.
• Complex, symmetric designs only matter when you
  are continuously sparging.
• You can batch sparge, and not worry about
  oversparging, with only a small loss in potential
  efficiency.