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Home Brew Forums > Home Brewing Beer > All Grain & Partial Mash Brewing > Mashing with less than 1 quart of water per lb of grain?
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Old 08-07-2012, 06:17 PM   #1
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Default Mashing with less than 1 quart of water per lb of grain?

Im making an Oktoberfest, John Palmers recipe, and am wondering if I can use less than 1 quart of water per lb of grain? I mash in a cooler so after the third step I'm gonna have alot of water in my mash tun, leaving little room to spare.


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Old 08-07-2012, 06:33 PM   #2
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That might be too thick of a mash. Lowest I would go is probably 1.20qt/lb

Sounds like an upgrade is in your future!


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Old 08-07-2012, 06:33 PM   #3
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Quote:
Originally Posted by thrstyunderwater View Post
Im making an Oktoberfest, John Palmers recipe, and am wondering if I can use less than 1 quart of water per lb of grain? I mash in a cooler so after the third step I'm gonna have alot of water in my mash tun, leaving little room to spare.
Instead of doing step infusions, you could just do a single infusion mash and mash at a more traditional amount, to ensure proper pH and conversion.
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Old 08-07-2012, 06:35 PM   #4
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Originally Posted by CoalCracker View Post
That might be too thick of a mash. Lowest I would go is probably 1.20qt/lb

Sounds like an upgrade is in your future!
I've got a big cooler, I just want more room to spare. I ain't gonna upscale my system until I'm done with grad school
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Old 08-07-2012, 06:40 PM   #5
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Or just pull some out, heat it, then add back in to hit your different step temps.
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Old 08-07-2012, 07:16 PM   #6
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Instead of doing step infusions, you could just do a single infusion mash and mash at a more traditional amount, to ensure proper pH and conversion.
That's just too sensible...it'll never go over!
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Old 08-07-2012, 07:49 PM   #7
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Quote:
Originally Posted by thrstyunderwater View Post
Im making an Oktoberfest, John Palmers recipe, and am wondering if I can use less than 1 quart of water per lb of grain? I mash in a cooler so after the third step I'm gonna have alot of water in my mash tun, leaving little room to spare.
What are the steps? I've mashed in at 0.75 qt/lb at 110F and got up about 153F (2 qt/lb) buy infusion - going to mashout using infusion would have been too much - think about boiling that portion (or skipping mashout) if that is a step that you're planning because conversion is finished. Boiling a large portion of the wort before conversion is finished will denature enzymes.

For some reason all step mash calculators never workout and I'd suggest heating up twice as much water as you think you need and using the leftover as part of your sparge water to not waste the heat put into it. Also check your total mash volume assuming you need more water than the calculators predict.
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Old 08-07-2012, 07:51 PM   #8
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DELETED, somehow double posted
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Old 08-07-2012, 10:01 PM   #9
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I don't think its a big problem to start with a fairly low water to grist ratio if you'll be adding infusions that will be thinning the ratio. I've done it that way in the past and felt it works well.
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Old 08-14-2012, 05:46 AM   #10
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Decoction mash. True Octoberfests were made in this style anyway.


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