Mash thickness and wort fermentability

[p_p]

Hi everybody,
I have read and heard how thicker mashes will result in a less fermentable wort.
What is the scientific explanation and can it be somehow quantify?

thanks
pp

 

[dmtaylor]

The theory is complete and utter baloney. Not a factor worth consideration in a homebrew setting at all. See the link that follows for just one shred of proof, and I can assure you there are dozens more like it out there from many independent sources:

http://brulosophy.com/2016/02/15/th...in-liquor-to-grist-ratio-exbeeriment-results/

 

[GlowingApple]

You can also look at http://braukaiser.com/wiki/index.php?title=Effects_of_mash_parameters_on_fermentability_and_efficiency_in_single_infusion_mashing#Mash_thickness. It seems that thinner mashes can increase efficiency (depending on temperature), but attenuation is determined by the mash temperature, not the thickness.

 

[p_p]

Thanks for the replies!

 

[orangehero]

I have come across reports that mash thickness might have an effect on mouthfeel, with thicker mashes resulting in thicker mouthfeel, attenuation being the same.

 

[Gnomebrewer]

Mash thickness affects mash pH (less water means less alkalinity for the grains to counter). Mash pH can impact efficiency, mouthfeel and taste of the final beer. Thus, mash thickness has an impact on the final beer, but the impact is probably quite minor compared to other factors.

pH also affects the enzymes (alpha- and beta-amylase favour different pH's) so in theory mash thickness could affect attenuation. In practice, this is not measurable at a homebrew level (i.e. effectively zero).