Ideal grain:water mashing ratio

BOBTHEukBREWER · 07-26-2009, 04:15 PM

Hi all,

what is the ideal ratio, and - the reason for the thread - what is the effect of doubling or even trebling the amount of water to make a very thin mash ?

The Pol · 07-26-2009, 04:41 PM

Quote:

Originally Posted by BOBTHEukBREWER

Hi all,

what is the ideal ratio, and - the reason for the thread - what is the effect of doubling or even trebling the amount of water to make a very thin mash ?

Not a scientist, not a pro, but I have used 1.25qt/lb and 2.0qt/lb mashes and seen no difference, other than gaining a few points in conversion eff. in the mash.

Some claim lower FG readings due to it creating a more fermentable wort, I have not noticed this being an issue with 2.0qt/lb mashes. BUT it is much easier to dough in and there are fewer doughballs in the mash.

Be careful asking for "ideal" anything here, becuase most people claim thier way is "ideal". Fact is, it is different for different brews and different breweries.

BOBTHEukBREWER · 07-26-2009, 04:46 PM

I work close to 2.0 qt / lb of grain, and get rid of all the clumpies within 5 minutes by beating them up with a slotted spoon. Works for me but I am not satisfied with the taste of my bitters, I don't get the clean fresh bite that is in commercial bottled beers, I may try liquid yeasts next. Thanks for quick reply.

**ajf** · 07-26-2009, 05:04 PM

For British beers a mash thickness of 1 US qt/lb is traditional according to numerous sources. I usually use this thickness, but have tried 1.25 qt/lb (without any other changes) and 2 qt / lb with a decoction mash. I haven't noticed any difference in final gravity, but I have noticed a big difference in the character of the beers, with the thick mash producing a beer with a much more malty character.

-a.

sleepystevenson · 07-27-2009, 03:48 PM

I have always done 1.25 qt to lb ratio. However, on the last brew, I went with 1.75 qt to lb ratio with good results: my efficiency was around 7% higher than normal! Quicker brew day, too, due to less sparging necessary. Can't attest to the flavor, as the beer is still in the fermenter awaiting dry hop tonight! As a side note, my gravity DID come down a couple points more than I expected it to - which is a good thing, as it had been a couple points higher than I desired on the last few brews.

cactusgarrett · 07-27-2009, 05:00 PM

Quote:

Originally Posted by ajf

For British beers a mash thickness of 1 US qt/lb is traditional according to numerous sources.-a.

I haven't done so yet (i will this weekend), but i just re-read last night in "Designing Great Beers" that Ray Daniels suggests, for Brittish bitters, to go with 1qt/lb also.