Hey all,
this is going to sound like a very silly question to alot of ye well versed brewers.
My question is what is the reason for the ideal mash thickness?
My process is fill my mash tun with as much water as possible which is about 25 Litres of water, add my grains, this brings my mash tun to its absolute limit.
What it means to me is that i only need minimal sparge water to get my 30 litre start boil point.
Is having less water better for starch conversion?
Cheers for the help
this is going to sound like a very silly question to alot of ye well versed brewers.
My question is what is the reason for the ideal mash thickness?
My process is fill my mash tun with as much water as possible which is about 25 Litres of water, add my grains, this brings my mash tun to its absolute limit.
What it means to me is that i only need minimal sparge water to get my 30 litre start boil point.
Is having less water better for starch conversion?
Cheers for the help