Okay Boys (and gals) - here's my issue. It's positive, but I want to get it right.
I built a 1.5 barrel system that I basically assembled, and tested in parts, but am just approaching the firt batch. I haven't mashed in yet. I had a pretty cool false bottom made that resides about 2.5 inches above the bottom of the tun. Now that's a fair amount of space under there when considering it's a larger vessel - that bottom section probably can hold about 3 to 4 gallons of water (I'm estimating).
When I calculate my mash water, I'm using the formula of 1.5 quarts of water per lb of grain. Now in the past, when brewing 5 gallon batches, the false bottom that I used was small, and there was only a small void under the false bottom from the mash.
Let's say I calculate my total mash water - for one recipe as an example, I am looking at 34 gallons at a 1.5 quart ratio. It will give me a mash that's not too thick, but not diluted - right in the middle. But if the grains are being pushed up by 2.5 inches by the false bottom (or to put it on the same terms, but reversed - if the water is being drawn away from the grains into the void), I would think this would result is a thicker mash, which I am not sure whether or not would alter the final outcome. I understand that a water ratio of 1.25 could be used for a sweeter, maltier outcome. If the grains were now concentrated into a smaller area - I would think it would create for a thicker mash..... and I would be losing control over starch conversion process.
QUESTION IN A NUTSHELL: In your expert opinions, does the water volume that will accumulate within the void under the false bottom need to be added to the total mash water that will be used when doughing in? Will that void need to be filled first, just to maintain a medium thick mash?
Should I be calculating the mash water like this:
1.5 quarts water x total pounds of grain + water accumulating in void under mash tun.
I built a 1.5 barrel system that I basically assembled, and tested in parts, but am just approaching the firt batch. I haven't mashed in yet. I had a pretty cool false bottom made that resides about 2.5 inches above the bottom of the tun. Now that's a fair amount of space under there when considering it's a larger vessel - that bottom section probably can hold about 3 to 4 gallons of water (I'm estimating).
When I calculate my mash water, I'm using the formula of 1.5 quarts of water per lb of grain. Now in the past, when brewing 5 gallon batches, the false bottom that I used was small, and there was only a small void under the false bottom from the mash.
Let's say I calculate my total mash water - for one recipe as an example, I am looking at 34 gallons at a 1.5 quart ratio. It will give me a mash that's not too thick, but not diluted - right in the middle. But if the grains are being pushed up by 2.5 inches by the false bottom (or to put it on the same terms, but reversed - if the water is being drawn away from the grains into the void), I would think this would result is a thicker mash, which I am not sure whether or not would alter the final outcome. I understand that a water ratio of 1.25 could be used for a sweeter, maltier outcome. If the grains were now concentrated into a smaller area - I would think it would create for a thicker mash..... and I would be losing control over starch conversion process.
QUESTION IN A NUTSHELL: In your expert opinions, does the water volume that will accumulate within the void under the false bottom need to be added to the total mash water that will be used when doughing in? Will that void need to be filled first, just to maintain a medium thick mash?
Should I be calculating the mash water like this:
1.5 quarts water x total pounds of grain + water accumulating in void under mash tun.