Performance is a big variable as well as can also change from dish to dish.
It has a whole lot to do with your process and your ingredients however a couple of points you can do to aid with performance consist of;

Squash your grain somewhat finer
Make sure your mash pH is between 5.2-5.6.
Ensure you have enough base malt in your dish to totally transform any type of specialty grain.
See to it you mash in extensively, all grain needs to be saturated and there need to be no dry globs. Every 20 minutes, shut off the recirculation and mix the grainbed.
Make sure you sparge gradually, enable the water to drain pipes totally when you initially draw the grain basket up and after that begin your sparge, never permitting the water to develop too much in addition to the perforated plate.
Your sparge water ought to go to 75 ° C( 167 ° F). Include a mash out-- the impact on performance of a mash out is reduced yet can assist you obtain a couple of additional points.
It's a combination of these points that will assist improve your effectiveness so simply trial various points up until you discover your optimum efficiency.

If it is quite low, see additional details here - Your efficiency can be reduced for a variety of reasons.

Gravity is gauged in the quantity of fermentable sugar present in the wort, these are offered with choosing your grain expense, milling and mashing.

Ensure that your crush is appropriate - a medium crush is recommended, you also require to see to it that the grains you are using have the correct diastatic capacity for what you are wishing to make.
Make sure you are recirculating the whole time throughout the mash and that you are making use of the appropriate mash temp. The sparging procedure must last at the very least 20 mins. Anything much less will lead to a lower OG because the grains will certainly not be completely washed, and also you will certainly run the risk of leaving fermentable sugars in the spent grain. Make certain the sparge water is 75 ° C (167 ° F). Sparging at this temperature level will make sure that the residual sugars in the mash are collected effectively because the sugar will dissolve into the sparge water a lot more conveniently.
We recommend to push the leading plate to carefully rest on the grain bed, do not push too tough as this will portable your grain bed as well as impair appropriate circulation. Utilize a jug to put the sparge water over the top plate, make sure to in all times have a 2 centimeters water level over the plate - doing this will maintain grain bed stability whilst adding adequate stress to rinse bent on sugars.

Make sure you are recirculating the whole time throughout the mash as well as that you are utilizing the appropriate mash temp. The sparging process needs to last at the very least 20 mins. Anything less will result in a reduced OG given that the grains will not be totally rinsed, and also you will certainly risk leaving fermentable sugars in the invested grain. Sparging at this temperature level will certainly make certain that the recurring sugars in the mash are collected effectively given that the sugar will certainly liquify into the sparge water more quickly.