Watter amount at mashtun sparge.

[smancho]

Hi there! Might be a noobish Question, But ill put it out there.

I've been brewing for a while, and mashing in a Igloo Cooler 43Liters.

Anyway, Im wondering if the water amount put in the mashtun for the 60min has an significant attribute to the taste ?

- Ive heard that a think mash gives a sweet beer, and a mash more "watery" will give a more crips beer?

Any guidance on this? I'm making a Normal Casual IPA On Citra and Cascade.

My Brewday:
5,45Kg of grains.
Need 21L in the Kettle.
That give us 27Liter that i have to mash more or less.

Ex1:
First Mash 60Min: 12L
Second Mash 15Min: 15L

Ex2:
First Mash 60Min: 13,5L
Second Mash 15Min: 13,5L

Recipe:
https://bigpapabrewery.wordpress.com/recept/madmike-ipa/

 

[ColoHox]

Check out Braukaiser's mash thickness experiments here

There are a bunch of threads about water to grain ratio and how it affects the final flavor. Generally, there is not much impact on fermentability, but there is an impact on flavor where thicker mashes tend to give malty-er flavors.

 

[smancho]

Check out Braukaiser's mash thickness experiments here

There are a bunch of threads about water to grain ratio and how it affects the final flavor. Generally, there is not much impact on fermentability, but there is an impact on flavor where thicker mashes tend to give malty-er flavors.

Thank you for the link! Ill get my self on some reading!

 

[res291que]

The thinness or full body mouth feel is mostly due to the temps that you mash at the higher in the range from 148 ish to 158 ish the more body the lower the temp the thinner body. This is all due to how the enzymes break down the starches into long or short sugar chains. The longer the sugar chain the less yeast break it down resulting in a fuller bodied beer. Hope that makes sense to you. Cheers and good luck


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