From Palmer's How to Brew:
"The grist/water ratio is the least significant factor influencing the performance of the mash. A thinner mash of more than 2 quarts of water per pound of grain dilutes the relative concentration of the enzymes, slowing the conversion, and leads to quicker denaturating, but could ultimately lead to a more fermentable mash, because the enzymes are not inhibited by a high concentration of sugars. A stiff mash of less than 1.25 quarts of water per pount is better for protein breakdown and results in a faster overall starch conversion, but the resultant sugars may be less fermentable and could result in a sweeter, maltier beer."
Primary 1 - Red Hand Ale
Primary 2 - Winternight Ale
Primary 3 - Wax's California Common
Drinking - Way too many different beers to list...