good point. When I said same ingredients, I meant Same ingredients from my homebrew store in Long Beach. Great western 2 row each time, but these were months apart so they could definitely have come from different batches from them. I just went back and looked and it turns out my first brew that was way off was ale, using great western. My second brew was the Schwarzbier that I ordered online to get Barke pils, and the efficiency was actually just what I was expecting. And then my third brew using RO water was today and I was 4 points off again. So maybe it is a Homebrew store grain?
Describe your full mash process, please.
Also, what's a point to you?
A SG point, a Plato point, a percent efficiency point. If efficiency, what's the formula you're using?
If your denominator is expected Starch content in the grain and you don't have the COA , you are "flying blind".
The drought last year increased protein content and some US malts could be 13-15% protein and 7% soluble protein.
Other malts may only have 5% soluble protein.
"It is a capital mistake to theorize before one has data. Insensibly one begins to twist facts to suit theories, instead of theories to suit facts." - Sherlock Holmes (A. Conan Doyle)