Brewpastor
Beer, not rocket chemistry
OK lets talk water volumes you use in a mash. I am pretty particular about it myself. Different brews have different amounts of mash water. It runs with mash temperature for me and relates to the finish I want. A hotter and thicker mash gets a higher terminal gravity, a thinner and cooler mash will a lower terminal gravity.
When I started all-graining I was a 150 degrees and 1 quart per pound for everything kind of brewer, but I have gotten away from that. My IIPA for example is generally mashed at around 146 with 1.333 quarts per pound. My work horse Pale Ale is generally around 150 and is around 1.25 quarts, while my bock is 154 and 1 quart.
What is your practice?
When I started all-graining I was a 150 degrees and 1 quart per pound for everything kind of brewer, but I have gotten away from that. My IIPA for example is generally mashed at around 146 with 1.333 quarts per pound. My work horse Pale Ale is generally around 150 and is around 1.25 quarts, while my bock is 154 and 1 quart.
What is your practice?