Optimum Mash for Beta Amylase with Minimum Sparging?

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EinGutesBier

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I'm looking to make a thicker mash so I can get a better production from beta amylase. Typically I do a mash of about 1.25 quarts per pound of grain for my strike water. Would a thicker mash be closer to 1 quart or perhaps 1.15? The goal is to get the most enzymatic action from my initial mash while getting the most volume in order to minimize sparging.
 
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EinGutesBier

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Well, I'd like to keep my OG high. It seems as if I get the greatest amount of strike water in the MLT without using too much, then I'll be closer to that goal. It just seems to me that sparging just reduces the gravity - if you can get most of the wort you need from mashing, I just don't see the point in having so much sparge water.
 
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