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Old 03-16-2011, 12:29 AM   #1
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Default How much is too much mash water?

When brewing this past weekend I had to add extra water to cool to proper mash temp.

With the extra water it was very easy to dough in. Just wondered what problems if any occur with using extra water during mash?

I nailed the SG and FG according to beersmith.
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Old 03-16-2011, 12:50 AM   #2
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How much water did you add? I routinely mash with 2 qt/lb of mash water.
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Old 03-16-2011, 01:02 AM   #3
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This was just a lawnmover beer. Little less than 8 lbs of grain.
Beersmith said to mash in with 10 quarts. Ended up being close to 3 gallon.
I don't expect any issues just wondered why you wouldn't want to mash with more water.
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Old 03-16-2011, 01:21 AM   #4
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You were only at 1.5 qt/lb, which is about average around here I suspect.

Check this out: http://braukaiser.com/wiki/index.php...Mash_thickness

As you can see from that, mash thickness really doesn't matter all that much.

I like to mash with more water because it allows my system to retain more heat compared to a thicker mash. It really doesn't matter, what does matter is being consistent with your system.
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Old 03-16-2011, 01:28 AM   #5
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So i am trying to understand this when you dough in you are adding 1.5qts of water to every one pound of grain?? lets say I am making a 2 gallon batch. and i use 4lbs of grain 3lbs base malt and 1 pound of specialty malt. how much water would i be using to mash? new to the whole all grain process. sorry if this sounds dumb
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Old 03-16-2011, 01:33 AM   #6
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Yes; 1.5 qts of water for every pound of grain (in your scenario).

4 lbs of grain would thus need 6 qts of water (1.5 gallons).
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Old 03-16-2011, 01:33 AM   #7
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So i am trying to understand this when you dough in you are adding 1.5qts of water to every one pound of grain?? lets say I am making a 2 gallon batch. and i use 4lbs of grain 3lbs base malt and 1 pound of specialty malt. how much water would i be using to mash? new to the whole all grain process. sorry if this sounds dumb
If you use 1.5 quarts of water per pound of grain (a good ratio), and you're using 4 pounds of grain, you'd simply use 6 quarts of water in the mash. You can sparge with up to .5 gallons (2 quarts) of water per pound of grain, or up to your boil volume.

I usually use 1.25 quarts of water per pound of grain, but sometimes go up to 1.5 quarts per pound, depending on how much grain I have. I like having my first runnings and my second runnings (sparge) roughly equal.

You're pretty safe with 1.25-2 quarts of water per pound of grain. That should give you the correct pH and keep you in range. If you go a little thicker (the 1.25-1.5 quarts/pound), you have some "room" if you miss your mash temps to add some boiling water or cold water.
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Old 03-16-2011, 01:54 AM   #8
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nice thanks. I am starting to understand this a little better now. so only dough in with x amount of water and then add the remaining amount using your sparge water to rinse out the grains to use for your boil?
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Old 03-16-2011, 01:57 AM   #9
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nice thanks. I am starting to understand this a little better now. so only dough in with x amount of water and then add the remaining amount using your sparge water to rinse out the grains to use for your boil?
I assume you're batch sparging? Draining the entire volume, and then adding the sparge water, stirring and then draining that, too?
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Old 03-16-2011, 02:12 AM   #10
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I think devilishprune is right that 1.5 is average. I've tried everything from 1-2 and settled on 1.5 because it was a nice amount of fluidity but still left a good bit of water for sparging.

When I first started AG, I was chasing my efficiency (like everyone does I guess). I tried 1.25 for awhile because I wanted more sparge water for rinsing, but it didn't seem to make a difference.
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