Building mash tun - what size?

I know this has been asked before, but I'm seeing a lot of different answers. I'll never do more than 5 gallons of beer at a time. I like beers between 4.5% and 11% alcohol. 40Qts is 10 gallons, so is that the size that I need? I understand also that the larger the size and the less mashing (17 gallon for 5 gallons of beer) would end up with a lot of temperature loss over the course of the hour. What's the absolute maximum size that I should look at getting and is there a better brand than others? I see a lot of Coleman Extremes....

Thanks!

what is the largest OG you want to brew without adding LME, DME or sugars to bump it up?

Whatever OG would get me to the 11% mark if I wanted. I'd generally be doing anywhere between 5.5 and 9%. I just finished an extract that I was able to bump up to 9.1. My OG was 1.081 for that batch.

This time of year, stores try to clear out summer stuff like coolers. last September I got my 5-gal igloo for $8. Point is, you might be able to grab a 5 AND a 10 gal dirt cheap. If you use a braid, you can use it in both coolers too.

I am really happy with the 15 gallon igloo cube. For normal brews it only uses about a 3rd of the space but when I start doing high grav brews I am going to be loving this decision even more.

Check out the following thread. The table should answer most of your questions about size as it relates to gravity potential: https://www.homebrewtalk.com/f11/how-big-your-mash-tun-needs-123585/.

I have essentially the same criteria as you and ended up buying this cooler which holds temperature without trouble: http://www.amazon.com/Coleman-5248A718G-48-quart-Cooler/dp/B0000DH4LT/

Thanks everyone! So, it would be safe for me to get a 48qt cooler for 5 gallon batches and not have to worry too much about temperature fluctuations?

Cut some appropriately sized pieces of styrofoam, put them in a Reynolds oven bag or slow cooker liner, and lay them on top of the mash. That'll totally eliminate any head space where you could lose temp.

JonM said:

Cut some appropriately sized pieces of styrofoam, put them in a Reynolds oven bag or slow cooker liner, and lay them on top of the mash. That'll totally eliminate any head space where you could lose temp.

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I have never done this because my cube has never lost a degree in a 60 minute mash as long as the lid was kept closed. I have heard of people going 90 with the cubes too.