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Old 09-23-2012, 07:02 AM   #1
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Default Liquor to grist ratios

How does everyone determine there liquor to grist ratio? Is it based on what recipe your doing? Your systems? Enzyme activity? I'm stumped. Can anyone shed some light on this?

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Old 09-23-2012, 07:14 AM   #2
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For me it depends on the OG of the beer. I mash as thick as 1 qt/lb for high gravity brews to give me an adequate volume of sparge water, as thin as 1.5 qts/lb for session beers, and ~1.25 qts/lb for med gravity beers. I typically double batch sparge, and based on Kaisers experiments, maximum efficiency comes when the run-off volumes are close to equal, so that's what I roughly aim for. Mash thickness does effect ph to some degree, so that should be kept in mind if you're messing with the water profile.

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