What to Expect When What to Expect When You Are ExtractingYou Are Extracting

Beer and LoafingBeer and Loafing

NHC 2004NHC 2004

Las Vegas, NVLas Vegas, NV

What is Extraction?What is Extraction?

Simply:Simply: The amount of wort you get from the The amount of wort you get from the grain you mash and lauter, expressed as a number of grain you mash and lauter, expressed as a number of some sort.some sort. ex. 29 Points/pound/gallonex. 29 Points/pound/gallon

More completely:More completely: The amount of soluble extract The amount of soluble extract (wort), that is extracted from the mash and lauter, (wort), that is extracted from the mash and lauter, usually expressed as a percentage of the total soluble usually expressed as a percentage of the total soluble extract that was obtained from a laboratory mash.extract that was obtained from a laboratory mash. i.e. “i.e. “extraction efficiencyextraction efficiency””

Congress MashCongress Mash Named for the standardized process instituted Named for the standardized process instituted

by the European Brewing Congress (EBC) in by the European Brewing Congress (EBC) in 1975.1975.

A standard weight of finely ground malt is A standard weight of finely ground malt is multi-infusion mashed over a period of nearly multi-infusion mashed over a period of nearly 2 hours.2 hours.

The mash is filtered thru a paper filter for a The mash is filtered thru a paper filter for a period of 1 hour and the specific gravity is period of 1 hour and the specific gravity is measured. The % Extract, Fine Grind, As-Is is measured. The % Extract, Fine Grind, As-Is is calculated from the ASBC Table for Extract calculated from the ASBC Table for Extract Determination in Malt.Determination in Malt.

Extract: Fine GrindExtract: Fine Grind

The Congress mash uses finely ground malt to The Congress mash uses finely ground malt to determine the % Extract, Fine Grind, As-Isdetermine the % Extract, Fine Grind, As-Is The fine grind allows the enzymes more access to The fine grind allows the enzymes more access to

the starches to assure full conversion.the starches to assure full conversion. The % moisture is calculated by drying a portion The % moisture is calculated by drying a portion

of the malt in a forced air oven at 103-104°C for 3 of the malt in a forced air oven at 103-104°C for 3 hours, and the % Extract Dry-Basis is determined.hours, and the % Extract Dry-Basis is determined.

% Extract, Fine Grind, Dry-Basis is the % Extract, Fine Grind, Dry-Basis is the standard value for comparing all malts.standard value for comparing all malts.

Extract: Coarse GrindExtract: Coarse Grind

% Extract Coarse Grind is just what it says - a % Extract Coarse Grind is just what it says - a coarser grind than Fine Grind, but one that is coarser grind than Fine Grind, but one that is probably finer than most homebrewers use.probably finer than most homebrewers use.

Coarse Grind is more representative of a Coarse Grind is more representative of a typical mash and sparge could achieve.typical mash and sparge could achieve.

% Extract, CG, As-Is/Dry-Basis are usually % Extract, CG, As-Is/Dry-Basis are usually only measured for primary malts, not for only measured for primary malts, not for specialty malts.specialty malts.

Fine/Coarse DifferenceFine/Coarse Difference

F/C Difference is the percentage difference F/C Difference is the percentage difference between the % Extract for Fine and Coarse between the % Extract for Fine and Coarse Grinds. (As-Is or Dry Basis – same difference)Grinds. (As-Is or Dry Basis – same difference)

If the F/C difference is small (1%) then the If the F/C difference is small (1%) then the malt is highly modified, i.e., the starches are malt is highly modified, i.e., the starches are readily convertible in the coarse ground state.readily convertible in the coarse ground state.

A less modified malt would have a larger F/C.A less modified malt would have a larger F/C.

Soluble/Total Nitrogen RatioSoluble/Total Nitrogen Ratio

Also known as the Kohlbach IndexAlso known as the Kohlbach Index The ratio indicates the degree that the The ratio indicates the degree that the

endosperm (carbohydrate/protein matrix) has endosperm (carbohydrate/protein matrix) has been enzymatically unlocked (been enzymatically unlocked (modifiedmodified).).

To generalize*: an S/T ratio ofTo generalize*: an S/T ratio of 30–36 is less-modified 30–36 is less-modified (Decoction)** (Decoction)** 36-42 is well-modified36-42 is well-modified (Single, Multi-Infusion)(Single, Multi-Infusion) 42–48 is highly-modified42–48 is highly-modified (Single Infusion)(Single Infusion)*Opinions vary*Opinions vary**Protein Rest-able**Protein Rest-able

Malt Analysis SheetsMalt Analysis Sheets

Hot Water Extract Hot Water Extract (HWE)(HWE)

This is the British measure of potential extract, This is the British measure of potential extract, measured in Liter•Degrees/Kilogrammeasured in Liter•Degrees/Kilogram

Single Infusion Mash vs. Congress MashSingle Infusion Mash vs. Congress Mash It is equivalent to PointsIt is equivalent to Points//Pound/Gallon Pound/Gallon

i.e., Gallon•Degrees/Pound (PGP) i.e., Gallon•Degrees/Pound (PGP) Conversion factor is HWE = PPG x 8.345Conversion factor is HWE = PPG x 8.345 300 HWE ≈ 36 PPG, 250 ≈ 30 PPG, 230 ≈ 27.5300 HWE ≈ 36 PPG, 250 ≈ 30 PPG, 230 ≈ 27.5

Extract Efficiency and Typical YieldExtract Efficiency and Typical Yield A malt with 80% FGDB will contribute 80% of its A malt with 80% FGDB will contribute 80% of its

weight as soluble extract. The other 20% is cellulose weight as soluble extract. The other 20% is cellulose and insoluble proteins.and insoluble proteins.

Sucrose (table sugar) is the reference standard, and Sucrose (table sugar) is the reference standard, and yields 100% of its weight as soluble extract, raising yields 100% of its weight as soluble extract, raising the gravity by 46 PPG (1.046) when dissolved to the gravity by 46 PPG (1.046) when dissolved to form 1 gallon of solution.form 1 gallon of solution. 80% FGDB x 46 = 37 PPG80% FGDB x 46 = 37 PPG If 4% moisture => 76.8% FGAI x 46 = 35 PPGIf 4% moisture => 76.8% FGAI x 46 = 35 PPG If F/C = 2%, => 74.8% CGAI x 46 = 34 PPG If F/C = 2%, => 74.8% CGAI x 46 = 34 PPG

Calculating Your EfficiencyCalculating Your Efficiency

80% FGDB x 46 = 37 PPG80% FGDB x 46 = 37 PPG If 4% moisture => 76.8% FGAI x 46 = 35 PPGIf 4% moisture => 76.8% FGAI x 46 = 35 PPG If F/C = 2%, => 74.8% CGAI x 46 = 34 PPG If F/C = 2%, => 74.8% CGAI x 46 = 34 PPG

Efficiency is usually quoted with respect to Efficiency is usually quoted with respect to %Extract FGDB. (ex. 37 PPG)%Extract FGDB. (ex. 37 PPG)

If you get 7 gallons of 1.038 from 9.5 lbs grain If you get 7 gallons of 1.038 from 9.5 lbs grain after mashing & lautering after mashing & lautering (ex. 7•38/9.5=28 PPG),(ex. 7•38/9.5=28 PPG), then 28/37 = 76% Efficiencythen 28/37 = 76% Efficiency

Lautering EfficiencyLautering Efficiency

Brewing Efficiency is the difference between Brewing Efficiency is the difference between what you get, and what the laboratory gets.what you get, and what the laboratory gets.

Efficiency can be described as two parts:Efficiency can be described as two parts: Mash Efficiency: How well you Mash Efficiency: How well you ConvertedConverted Lautering Efficiency: How well you Lautering Efficiency: How well you SeparatedSeparated

You may have had great conversion, but if you You may have had great conversion, but if you sparge with 5 gallons in 10 minutes thru a sparge with 5 gallons in 10 minutes thru a single pipe, your efficiency (and yield) will be single pipe, your efficiency (and yield) will be low.low.

Continuous SpargingContinuous Sparging

Continuous or Fly Sparging is a newer method Continuous or Fly Sparging is a newer method (last 300 years or so) than batch sparging.(last 300 years or so) than batch sparging.

It relies on steady state, low velocity flow to It relies on steady state, low velocity flow to achieve the maximum extract efficiency.achieve the maximum extract efficiency. 75–85%75–85%

Works fairly well with a single pipe.Works fairly well with a single pipe. Works better with a multi-pipe manifold.Works better with a multi-pipe manifold. Works best with a false bottom.Works best with a false bottom.

Flow DiagramsFlow Diagrams

Steady Flow Comparison:Steady Flow Comparison:Single Pipe vs. False BottomSingle Pipe vs. False Bottom

False Bottom vs. Ring Manifold False Bottom vs. Ring Manifold in a 10 Gal. Coolerin a 10 Gal. Cooler

Batch Sparging LauteringBatch Sparging Lautering

This is an older method, where the mash is This is an older method, where the mash is drained, re-infused, rested for a short time, and drained, re-infused, rested for a short time, and drained again.drained again.

Very simple to do.Very simple to do. Efficiency is usually good. 70–80%Efficiency is usually good. 70–80% Single Pipe works as good as a False Bottom!Single Pipe works as good as a False Bottom!

Batch Sparge TipsBatch Sparge Tips

Plan to get half of your boiling volume from Plan to get half of your boiling volume from each runnings. each runnings. For 9 lbs of grain, yielding a 6 gallon boil of 1.041, For 9 lbs of grain, yielding a 6 gallon boil of 1.041,

you should try to get two 3 gallon batches of wort.you should try to get two 3 gallon batches of wort. Retained wort is about .5 quart/lb, so about 1 gallon Retained wort is about .5 quart/lb, so about 1 gallon

will be retained, and your mash ratio will be a little will be retained, and your mash ratio will be a little less than 2 qts/lb. less than 2 qts/lb. (see How To Brew for details)(see How To Brew for details)

Second runnings are typically Second runnings are typically >>1.012, which is 1.012, which is above above <<1.008 zone where pH rises rapidly.1.008 zone where pH rises rapidly.

No-Sparge LauteringNo-Sparge Lautering No-sparge brewing is probably either the oldest No-sparge brewing is probably either the oldest

or the newest method – or the newest method – Mash & DrainMash & Drain The result is a beer produced entirely from the The result is a beer produced entirely from the

first runnings.first runnings. Richer and smoother, due to less tannins and Richer and smoother, due to less tannins and

silicates being extracted from the husks.silicates being extracted from the husks. Uses 20-25% more grain than ContinuousUses 20-25% more grain than Continuous Uses 10-15% more grain than BatchUses 10-15% more grain than Batch Efficiency is not bad, 60–70%Efficiency is not bad, 60–70%

Single Pipe works as well as a False Bottom!Single Pipe works as well as a False Bottom!

What Can You Expect?What Can You Expect?

You can now read a Malt Analysis Sheet.You can now read a Malt Analysis Sheet. % Extract, Fine Grind, Dry Basis, Wind from the Zoo, on % Extract, Fine Grind, Dry Basis, Wind from the Zoo, on

Tuesday after feeding time…Tuesday after feeding time… You now understand what Modification is and what it You now understand what Modification is and what it

means to your brewing method!means to your brewing method! You now know how wort flows thru a grainbed.You now know how wort flows thru a grainbed.

Complex, symmetric designs only matter when you are Complex, symmetric designs only matter when you are continuously sparging.continuously sparging.

You can batch sparge, and not worry about oversparging, You can batch sparge, and not worry about oversparging, with only a small loss in potential efficiency. with only a small loss in potential efficiency.