Originally Posted by brewguy82
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.