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Old 04-28-2008, 11:10 PM   #1
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Default Water to Grain Ratio

What ratio are people use for water to grain. I just kind of mix until it looks good to me, but I am not sure I am using the right amount.

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Old 04-28-2008, 11:13 PM   #2
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1.25 to 1.5 quarts per pound of grain.

More important facts are found at howtobrew.com

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Old 04-28-2008, 11:14 PM   #3
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For your homework tonight, explain why you'ld go thick or thin with the mash.

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Old 04-28-2008, 11:37 PM   #4
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Typically 1.25 qrts. of water to every lb. of grain. Then sparge with 2 qrts. for every lb of grain. With the grains soaking up much of the water you should end up around 6.5 gallons and boil off about 1 gallon.

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Old 04-29-2008, 12:28 AM   #5
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A thinner mash (more than 2 qts/ lb grain) will dilute the concentration of enzymes, taking longer to convert starches to suger, but giving a more fermentable mash, a thicker mash (less than 1.25 qts/ lb grain) will give convert a lot faster, giver a sweeter finished beer.

I batch sparge and have been very happy with it so far. The second time I did it I got 79% efficiency, but the other times have been about 73%, same as I was getting fly sparging.

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Old 04-29-2008, 12:32 AM   #6
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Quote:
Originally Posted by modenacart
A thinner mash (more than 2 qts/ lb grain) will dilute the concentration of enzymes, taking longer to convert starches to suger, but giving a more fermentable mash, a thicker mash (less than 1.25 qts/ lb grain) will give convert a lot faster, giver a sweeter finished beer.

I batch sparge and have been very happy with it so far. The second time I did it I got 79% efficiency, but the other times have been about 73%, same as I was getting fly sparging.
I typically use 1.25 quarts per pound, and have been very happy with it. I also batch sparge, and have no plans to change to fly sparging.

I usually use temperature for adjusting the fermentability of the wort, along with the yeast attenuation, and don't do a thinner or thicker mash for that. UNLESS I'm planning a step mash (I use a cooler MLT) so I may do my first rest a bit thicker, and end up with the saccrification rest at a pretty thin mash.
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Old 04-29-2008, 01:17 AM   #7
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1.25qt per pound is a very reliable number.

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Old 04-29-2008, 01:51 AM   #8
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For English style Pale Ales, 1 US qt per lb. I find that mashing at 150 and 1 qt per lb produces a much more dextrinous wort than mashing at 155 and 1.25 qts per lb.

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Old 04-29-2008, 02:13 AM   #9
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Quote:
Originally Posted by ajf
For English style Pale Ales, 1 US qt per lb. I find that mashing at 150 and 1 qt per lb produces a much more dextrinous wort than mashing at 155 and 1.25 qts per lb.

-a.
I get the opposite. I find I have much more control over fermentability by changing temperature then changing water:grain ratio. I wonder if that is a system thing? I do a single step infusion, mash out and batch sparge.

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Old 04-29-2008, 02:18 AM   #10
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i use 1qt/lb and have had no problems at all. i'm drinking my second in the keg, 3rd AG and i've found that this works well with my system. my best advise is to try it a few different ways and find out what works best for YOUR system. every ones system is going to be different so use what works best for you. 1.25qts/lb is just a guideline, not a rule set in stone. this is homebrewing, its not exact, its how ever you want it to be. if what your using now makes beer that you like to drink, why change whats making you happy??

just my 2 pennies

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