Troubleshooting Brewhouse Efficiency
Work in progress
This article is intended to provide a systematic approach to indentify and fix brewhouse efficiency shortcomings.
Before we can look for efficiency shortcomings and their causes we need to determine the efficiency. Since a number of different definitions for efficiency exist, it is possible that the actual efficiency is in a acceptable range but was calculated based on a different efficiency formula that returned a lower result. Other error factors are incorrect gravity or volume measurements.
In this analysis we will use the brew house efficiency into the boil kettle. That efficiency is the same at the beginning and end of the boil since no extract is lost during the boil. Efficiency shortcomings after the boil (i.e. transfer to the fermenter) are obvious as they are proportional to the amount of wort that is left behind in the boil kettle. For a list of various efficiency definitions see the article Efficiency.