{"id":2269,"date":"2018-10-01T14:33:52","date_gmt":"2018-10-01T21:33:52","guid":{"rendered":"https:\/\/hellbach.us\/blog\/?p=2269"},"modified":"2018-10-01T14:33:52","modified_gmt":"2018-10-01T21:33:52","slug":"improve-mash-efficiency-in-your-stainless-steel-mash-tun","status":"publish","type":"post","link":"https:\/\/hellbach.us\/blog\/food-drink\/beer\/improve-mash-efficiency-in-your-stainless-steel-mash-tun\/","title":{"rendered":"Improve mash efficiency in your stainless steel mash tun"},"content":{"rendered":"<div class='__iawmlf-post-loop-links' style='display:none;' data-iawmlf-post-links='[{&quot;id&quot;:168,&quot;href&quot;:&quot;https:\\\/\\\/brewhaequipment.com\\\/products\\\/mash-mixer&quot;,&quot;archived_href&quot;:&quot;http:\\\/\\\/web-wp.archive.org\\\/web\\\/20241209230953\\\/https:\\\/\\\/brewhaequipment.com\\\/products\\\/mash-mixer&quot;,&quot;redirect_href&quot;:&quot;&quot;,&quot;checks&quot;:[{&quot;date&quot;:&quot;2025-11-18 19:25:11&quot;,&quot;http_code&quot;:200},{&quot;date&quot;:&quot;2026-01-05 03:51:42&quot;,&quot;http_code&quot;:200},{&quot;date&quot;:&quot;2026-04-26 09:19:00&quot;,&quot;http_code&quot;:200},{&quot;date&quot;:&quot;2026-05-22 04:04:01&quot;,&quot;http_code&quot;:200}],&quot;broken&quot;:false,&quot;last_checked&quot;:{&quot;date&quot;:&quot;2026-05-22 04:04:01&quot;,&quot;http_code&quot;:200},&quot;process&quot;:&quot;done&quot;},{&quot;id&quot;:169,&quot;href&quot;:&quot;https:\\\/\\\/brewhaequipment.com\\\/blogs\\\/howtobrewbeer\\\/brewha-biac-instruction-manual&quot;,&quot;archived_href&quot;:&quot;&quot;,&quot;redirect_href&quot;:&quot;https:\\\/\\\/brewhaequipment.com\\\/blogs\\\/how-to-brew-beer\\\/brewha-biac-instruction-manual&quot;,&quot;checks&quot;:[],&quot;broken&quot;:false,&quot;last_checked&quot;:null,&quot;process&quot;:&quot;done&quot;},{&quot;id&quot;:170,&quot;href&quot;:&quot;https:\\\/\\\/brewhaequipment.com\\\/products\\\/biac-all-in-one-brewing-system-package&quot;,&quot;archived_href&quot;:&quot;http:\\\/\\\/web-wp.archive.org\\\/web\\\/20250914103932\\\/https:\\\/\\\/brewhaequipment.com\\\/products\\\/biac-all-in-one-brewing-system-package&quot;,&quot;redirect_href&quot;:&quot;&quot;,&quot;checks&quot;:[{&quot;date&quot;:&quot;2025-11-18 19:25:13&quot;,&quot;http_code&quot;:200},{&quot;date&quot;:&quot;2026-01-05 03:51:48&quot;,&quot;http_code&quot;:200},{&quot;date&quot;:&quot;2026-04-26 09:19:00&quot;,&quot;http_code&quot;:200},{&quot;date&quot;:&quot;2026-05-22 04:04:01&quot;,&quot;http_code&quot;:200}],&quot;broken&quot;:false,&quot;last_checked&quot;:{&quot;date&quot;:&quot;2026-05-22 04:04:01&quot;,&quot;http_code&quot;:200},&quot;process&quot;:&quot;done&quot;},{&quot;id&quot;:171,&quot;href&quot;:&quot;https:\\\/\\\/brewhaequipment.com\\\/blogs\\\/howtobrewbeer\\\/good-crush-size-for-best-compromise-between-high-efficiency-and-bed-fluidity&quot;,&quot;archived_href&quot;:&quot;http:\\\/\\\/web-wp.archive.org\\\/web\\\/20201028144048\\\/https:\\\/\\\/brewhaequipment.com\\\/blogs\\\/howtobrewbeer\\\/good-crush-size-for-best-compromise-between-high-efficiency-and-bed-fluidity&quot;,&quot;redirect_href&quot;:&quot;&quot;,&quot;checks&quot;:[{&quot;date&quot;:&quot;2025-11-18 19:25:16&quot;,&quot;http_code&quot;:200},{&quot;date&quot;:&quot;2026-01-05 03:51:47&quot;,&quot;http_code&quot;:200},{&quot;date&quot;:&quot;2026-04-26 09:19:00&quot;,&quot;http_code&quot;:200},{&quot;date&quot;:&quot;2026-05-22 04:04:03&quot;,&quot;http_code&quot;:200}],&quot;broken&quot;:false,&quot;last_checked&quot;:{&quot;date&quot;:&quot;2026-05-22 04:04:03&quot;,&quot;http_code&quot;:200},&quot;process&quot;:&quot;done&quot;}]'><\/div>\n<p>Mash efficiency refers to the extent to which you are able to pull the sugars out of the malted grain and into the water. A high\u00a0percentage of sugar\u00a0recovery\u00a0(75-90%) is called &#8216;high mash efficiency&#8217;. A low percentage (60-75%) is called &#8216;low mash efficiency&#8217;. Since the amount of sugar in the water correlates quite closely to the amount of alcohol you will have in the\u00a0beer, it is important to understand mash efficiency in order to\u00a0produce consistent results.<\/p>\n<p><img decoding=\"async\" class=\"alignright\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0232\/2699\/files\/BIAC_complete_brewing_system_large.jpg?655111426671501051\" alt=\"High quality beer brewing equipment\" \/><\/p>\n<p>A low efficiency can be compensated for by increasing your grain bill (the amount of malted grain you start with). For example, if your mash efficiency is at 70% resulting in an alcohol content of 4% in your beer, you can increase your grain bill by 20% to bring the sugar and alcohol content higher. But this also adds\u00a0cost to your brewing as the extra grain costs money and with more grain, you need a larger mash tun which also adds cost.\u00a0<em>The best way to increase mash\u00a0efficiency is through\u00a0proper technique.<\/em><\/p>\n<p>First, it is important to ensure is that your ingredients are fresh. The yield will be lower with oxidized\/stale grain.<\/p>\n<p>Second, it is important to have a proper crush size and properly crush the grain. For most systems, a crush size of 0.04&#8243; (1mm) is the best (if routinely seeing a stuck mash where wort will not flow through the grain bed, one solution can be to increase the crush size slightly). It is also very important that grain be &#8216;crushed&#8217; and not &#8216;ground&#8217;. Grinding involves shearing of grain into fine particles (that gum up), whereas crushing sends cracks throughout the grain that open up to insides of the grain to water and enzymatic digestion. A 3 roller mill generally provides a better crush than a 2 roller mill, and the speed of the mill is also very important to maintain. The mill rollers should rotate at about 150rpm, whereas most electric drills operate at 600-1800rpm. Pulleys can be used, or a simpler solution is to purchase a variable speed drill and use it on a low setting. If the variable speed drill is a manual type (where depressing a button manually will be tiresome and inconsistent) it can be\u00a0helpful to\u00a0use a &#8216;120V fan speed controller&#8217; to control the drill speed to 150rpm (if it is hard to calculate the speed, put a piece of visible tape on the drill chuck and count the number of times it passes each second\u2014it should be close to 3\/second). If the drill is not strong enough to turn the mill on low speed, the grain intake inside the hopper can be restricted to let less grain through at one time\u2014it will take slightly longer but your crush will be more effective.<\/p>\n<p>A third step is to ensure proper water chemistry. Water chemistry is a complex topic which we won&#8217;t get into here, but if you suspect water issues, try brewing with bottled (spring or RO) water that you know is fairly neutral, add the minerals you need, and compare results.<\/p>\n<p>Fourth, ensure mash pH is\u00a0around\u00a05.2-5.3.<\/p>\n<p>Fifth,\u00a0ensure the\u00a0grain is thoroughly mixed with the water. Clumps of grain and air can easily form when mixing the grain with the water. These clumps prevent water from accessing the crushed grain inside the clump, preventing the carbohydrates from being dissolved into the water and preventing enzymes from breaking the carbohydrates up into sugars that the yeast can digest. Mash in using the following steps:<\/p>\n<ol>\n<li>Ensure the pump is turned off as the grain should be given time to settle slowly.<\/li>\n<li>Add grain (mixed with rice hulls if using rye or a high percentage of high protein and\/or no husk grain like wheat) slowly in a circular motion so it doesn&#8217;t &#8216;pile up&#8217; on the surface, and allow time for the grain to sink naturally (for commercial customers our Grain Bag has a chute that is controllable and can make this easy).<\/li>\n<li>Dark malt should be crushed separately and added last as it tends to crush finer which impedes the flow of wort; keeping it near the surface ensures it does not form a dense &#8216;mat&#8217; near the bottom.<\/li>\n<li>Ensure any grain\/air clumps are broken up and a proper grain bed forms. The BREWHA\u00a0<a title=\"Mash Mixer\" href=\"https:\/\/brewhaequipment.com\/products\/mash-mixer\">Mash Mixer<\/a>\u00a0is an easy and effective way to mix the mash but\u00a0do not overmix (as this can pulverize the grain increasing the chance of a stuck mash) and\u00a0DON&#8217;T go near the bottom of the Colander to the disrupt the grain bed that has naturally formed by the larger grains settling faster through the water.<\/li>\n<\/ol>\n<p>Sixth, closely regulate mash temperature. The enzymes that work to cut up carbohydrates into smaller sugars that yeast can digest (in the process called &#8216;saccharification&#8217;), producing CO2 and ethanol (alcohol) in the process, work best at specific temperatures. If the\u00a0mash is not kept at the precise temperature the\u00a0recipe calls for, optimal results and consistent efficiency will not be achieved. The first step to ensure the proper temperature is to ensure the\u00a0strike temperature is sufficiently high. Since the grain addition will cool the water, the temperature of the water before adding grain should be above the\u00a0mash temperature. Grain\u00a0will generally cool water by 5-8C\/10-15F so the\u00a0strike temperature should be that much higher. After mashing in, check the temperature\u00a0IN\u00a0the\u00a0grain bed with a thermometer to ensure the\u00a0strike temperature was high enough. The\u00a0mash temperature can be regulated with BREWHA vessels since the mash vessels (mash tun or fermenters)\u00a0have built in ports for heating elements and temperature sensors\u00a0to precisely control the temperature of the mash. If a large temperature rise is needed, the temperature in the cone can be set substantially higher than the mash temperature to reduce the time needed to raise the temperature in the grain bed; this is similar to a decoction type method which is explained more fully in the\u00a0<a title=\"BIAC manual\" href=\"https:\/\/brewhaequipment.com\/blogs\/howtobrewbeer\/brewha-biac-instruction-manual\" target=\"_blank\" rel=\"nofollow noopener\">BIAC manual<\/a>\u00a0mashing section\u2014see pg. 47 for details.<\/p>\n<p>The seventh tip for increasing mash efficiency is by stirring or using a recirculating pump. The pump pulls wort (sugary water) out of the bottom of the mash vessel\u00a0(past the temperature sensor and heating element under the mash screen) and puts it back into the top of the mash vessel\u00a0above the grain bed. This circulating action provides movement of the enzymes and water past the crushed grain resulting in a more even temperature throughout the gain bed and the greatest interaction of the enzymes and grain carbohydrates, leading to greatest efficiency. When circulating with the pump, the return\u00a0flow back into the mash vessel should be throttled with a valve\u00a0to\u00a0ensure the grain bed is not compacted\u00a0as this will impede saccharification (enzymes converting the complex sugars\/starches into simple sugars the yeast can digest) and could damage the heating element.\u00a0<a title=\"complete brew system\" href=\"https:\/\/brewhaequipment.com\/products\/biac-all-in-one-brewing-system-package\"><img decoding=\"async\" class=\"alignright\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0232\/2699\/files\/BIAC_recirculation_rate_medium.png?v=1537460306\" alt=\"mash recirculation rates\" \/><\/a>Let the grain sit for a minimum of 10 minutes before turning the pump on to allow the grain to absorb water and expand; start the pump with the return valve (on Mash Colander or pump exit) closed and open slowly until the proper recirculation rate is achieved (see the table to the right for recommended recirculation rates). Check\u00a0the temperature of the returning wort to ensure it is not cooling the grain bed\u2014particularly with a Small Colander, the return rate needs to be very slow, and cooling can occur in the hose; if this occurs, the temperature of the wort in the cone should be raised\u00a0by up to 2C\/4F above the mash temperature (a\u00a0higher temperature is used\u00a0with very low flow rates like are needed in the Small BIAC as more cooling occurs the longer the wort remains in the hose). If the wort level is rising at the top of\u00a0the mash vessel, it indicates that too much volume is being moved by the pump and the flow should be throttled with the valve (install the valve ONLY on the downstream side of the pump either on the pump exit or on the Mash Colander port, or the pump will not work properly and could be damaged). If the wort stops moving down through the grain bed (or moves only very slowly) it likely means the grain bed is compacted and\u00a0may need to be stirred up and reformed. If the pump plugs frequently when using the\u00a0<a title=\"complete brew system\" href=\"https:\/\/brewhaequipment.com\/products\/biac-all-in-one-brewing-system-package\" target=\"_blank\" rel=\"nofollow noopener\">BIAC<\/a>\u00a0(due to grain falling to the bottom of the fermenter and entering the pump hose), the hose from the fermenter to the pump can be attached\u00a0to the side racking port (instead of the bottom) to prevent grain from being drawn into the pump. With a very thick mash, channeling of the wort down through the mash may occur so use of the\u00a0<a title=\"mash mixer to agitate\" href=\"https:\/\/brewhaequipment.com\/products\/mash-mixer\" target=\"_blank\" rel=\"nofollow noopener\">Mash Mixer<\/a>\u00a0at intervals to disrupt the top 4\/5\u00a0of the mash bed can be helpful.<\/p>\n<p>The\u00a0eighth\u00a0action\u00a0is to slowly sparge the grain\u00a0while\u00a0lautering. The tendency at the end of mashing is to want to hurry the lautering and rush into boil. This is a mistake as far as increasing efficiency is concerned. Residual sugars inside the grain do not immediately flush out with fresh water but slowly diffuse out. If not given sufficient time (around 60 minutes to sparge and lauter is not too long) they will remain in the grain and recovery of sugar will be decreased. Hot sparge water (75C\/167F) will generally give better results than cold sparge water as sugars are more soluble at higher temperatures.<\/p>\n<p>To confirm that saccharification is complete, a starch\/iodine test can be completed. If starch is still present, a drop of iodine will turn black. If starch is not present (ie. the enzymes have converted all the available starch into smaller sugars that the yeast can digest) the iodine will stay a yellow color. In most situations, wort will convert quickly (within 15-30 minutes) so the best way to check for starch (this tip was\u00a0given to me by Ken Grossman of Sierra Nevada) is by removing a piece of grain and dropping the iodine directly on the grain; ideally the entire grain should stay yellow, but since this is rarely achieved at least all but the tip (where it is hardest for water\/enzymes to get to) should stay yellow. If most of the grain turns black, let the mash run a while longer. (It goes without saying\u2014don&#8217;t add the iodine back into the mash; throw it out or wash it down the drain.)<\/p>\n<p>With an appropriate mash period (60-90 minutes is typical), proper crush size and water chemistry and by observing the above actions, consistently high mash efficiency can be achieved.<\/p>\n<p><a title=\"preventing a stuck mash\" href=\"https:\/\/brewhaequipment.com\/blogs\/howtobrewbeer\/good-crush-size-for-best-compromise-between-high-efficiency-and-bed-fluidity\" target=\"_new\" rel=\"nofollow\">Proper crush size and tips for preventing a stuck mash<img decoding=\"async\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0232\/2699\/files\/ArrowForward_4.jpg?1398\" alt=\"\" \/><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Mash efficiency refers to the extent to which you are able to pull the sugars out of the malted grain and into the water. A high\u00a0percentage of sugar\u00a0recovery\u00a0(75-90%) is called &#8216;high mash efficiency&#8217;. A low percentage (60-75%) is called &#8216;low &hellip; <a href=\"https:\/\/hellbach.us\/blog\/food-drink\/beer\/improve-mash-efficiency-in-your-stainless-steel-mash-tun\/\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"class_list":["post-2269","post","type-post","status-publish","format-standard","hentry","category-beer"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.9 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Improve mash efficiency in your stainless steel mash tun - Hellbach blog<\/title>\n<meta name=\"description\" content=\"Simple steps for improving recover of sugar from grain to get better mash efficiency while brewing beer.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/hellbach.us\/blog\/food-drink\/beer\/improve-mash-efficiency-in-your-stainless-steel-mash-tun\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Improve mash efficiency in your stainless steel mash tun\" \/>\n<meta property=\"og:description\" content=\"Mash efficiency refers to the extent to which you are able to pull the sugars out of the malted grain and into the water. 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If a high percentage of sugar is recovered (75-90%) into the water, it is called high mash efficiency. A low percentage...","og_url":"https:\/\/hellbach.us\/blog\/food-drink\/beer\/improve-mash-efficiency-in-your-stainless-steel-mash-tun\/","og_site_name":"Hellbach blog","article_published_time":"2018-10-01T21:33:52+00:00","author":"alex","twitter_card":"summary_large_image","twitter_title":"Improve mash efficiency in your stainless steel mash tun","twitter_description":"Mash efficiency refers to the extent to which you are able to pull the sugars out of the malted grain and into the water. If a high percentage of sugar is recovered (75-90%) into the water, it is called high mash efficiency. 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