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Old 11-01-2008, 08:04 PM   #1
Wild Duk
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Mar 2008
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I've done 3 all grains now, and have always mashed at 1.5qts/pound grain. Is there any benefit to going thicker or thiner. The math is just easier at 1.5

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Old 11-01-2008, 08:16 PM   #2
budbo
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Thinner mash generally requires more time and is not going to hold temp as well. Too thick and the enzymes don't get around enough (I've been told). I do 1.2 qts per pound. More a matter of personal preference, do what works for you

 
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