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Kal, why the different qt/lb mash thickness?

 
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Fal



Joined: 29 Dec 2014
Posts: 69



PostLink    Posted: Mon Jul 06, 2015 2:10 am    Post subject: Kal, why the different qt/lb mash thickness? Reply with quote


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Kal

I was just looking at your recipes and noticed you used varying mash thicknesses (1.25 to 1.5). I've always done 1.25 for everything and never really looked into the pros/cons of adjusting it. I'm not seeing a pattern to why you change in different recipes, so I thought I would ask why.

So, why?

Anyone else with their 2 cents, chime in if you want.
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foomench



Joined: 21 Feb 2012
Posts: 710
Location: Longmont, CO

Drinking: Pinot barrel aged quad

Working on: Flanders oude bruin in barrel, Flanders red fermenting to refill the barrel


PostLink    Posted: Mon Jul 06, 2015 3:52 pm    Post subject: Reply with quote

Thick vs. thin will affect dextrin production and fermentability.

You would think a thinner mash would be more efficient since there is more water to dissolve sugars, but I've heard a counter argument that the thicker mash gives better contact between the enzymes and the starches. I personally don't think it makes much difference for my 60 minute mash.

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kal
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Joined: 12 Dec 2010
Posts: 10725
Location: Ottawa, Canada

Drinking: German Lager, Electric Creamsicle, London Pride, Kolsch, Belgian IPA, Red IPA, Russian Imperial Stout, Black Butte Porter

Working on: Weizen, Belgian Quad, Wit, English Pub Ale, Electric Creamsicle


PostLink    Posted: Mon Jul 06, 2015 8:33 pm    Post subject: Reply with quote

Take a look about 1/3 of the way through our BREW DAY STEP BY STEP ARTICLE here: http://www.theelectricbrewery.com/brew-day-step-by-step?page=5

Quote:
STEP 4: Transfer strike water to Mash/Lauter Tun

We need to figure out how much strike water to transfer to the Mash/Lauter Tun in order to soak (mash) our grain.

Like mash temperature, the water to grain ratio (often called 'liquor to grist ratio') used when mashing also affects the beer you produce (to a much lesser degree however). Generally speaking, a thicker mash (less water) produces a beer that is fuller/sweeter as it creates more unfermentable sugars while a thinner mash (more water) produces a thinner/dryer beer as it creates more fermentable sugars.

This mash thickness is usually expressed as the number of quarts of water per pound of grain. A mash thickness of about 1.25 quarts/pound is a common ratio used for most ales. For beers such as this one that we want to be a bit thinner/dryer, 1.5 to 2.0 quarts/pound is common.


Agreed that it's one of the factors that affects the least, but I mention it anyway and do play with the water to grist ratio depending on style. YMMV.

Give the entire article a read for other factors that can affect your outcome. There are many (temp, pH, water:grist ratio, etc).

Kal

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