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General Category => All Grain Brewing => Topic started by: coypoo on December 01, 2009, 09:26:34 PM

Title: Mash Ratio
Post by: coypoo on December 01, 2009, 09:26:34 PM
What does the water:grain ratio affect? What is the difference between doing 2 qt/lb and 1.25 qt/lb? I am going to do my first AG batch this weekend and I am going to do a 1.5 qt/lb ratio, but I have no idea why. Thanks!
Title: Re: Mash Ratio
Post by: tom on December 01, 2009, 09:35:32 PM
There is minimal effect on the mash enzymes and resultant wort fermentability. Some say that a thicker mash will produce less fermentable wort, and thinner mashes more fermentable. But compared to temperature, mash pH, etc., its effects are pretty minimal.
RDWHAHB
Title: Re: Mash Ratio
Post by: coypoo on December 01, 2009, 10:11:10 PM
cool, sounds easy enough
Title: Re: Mash Ratio
Post by: ndcube on December 02, 2009, 01:24:55 AM
I typically ignore it.  I mash so I get the same amount of runoff for every batch.  The grain bill affects the ratio.  The only thing I change is maybe more or less water for grain absorbtion.
Title: Re: Mash Ratio
Post by: yeastmaster on December 02, 2009, 02:20:47 AM
I used to do 1 or 1.25 qt/lb mash ratios but have recently been increasing the ratio to try and improve my efficiency.  I think 1.5 qts/lb is a good place for you to start.  If you are happy with your results stick with that.  Sometimes its fun to change things up just to see what effect it has.
Title: Re: Mash Ratio
Post by: Kaiser on December 02, 2009, 04:05:09 AM
I don't want to kill this thread but this thread here should be of interest: http://www.homebrewersassociation.org/forum/index.php?topic=411.0

Kai
Title: Re: Mash Ratio
Post by: dontblake on December 02, 2009, 04:22:05 AM
I usually shoot for the 1 to 1.25 qt/lb range.   then I round up or down slightly to get to a nice, round, easily measurable volume of water.