Author Topic: Water to Grain Ratio  (Read 4208 times)

Offline dean

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Re: Water to Grain Ratio
« Reply #15 on: February 13, 2010, 08:28:45 AM »
Kai, how would you suggest adding mineral salts if more than one sparge is used?  I would think the amount of mineral salts needed would go up?

Offline denny

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Re: Water to Grain Ratio
« Reply #16 on: February 13, 2010, 09:28:54 AM »
But if 1:1 mashes work for you better than 1.5:1 or 2:1  you may as well just stick with it. There is no dogma with respect to the mash thickness that you should use.

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Offline euge

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Re: Water to Grain Ratio
« Reply #17 on: February 25, 2010, 12:15:00 PM »
I went to a 1.6qt ratio back in 2008 since it fits in well with my batch-sparging system. Noticed the brews ended up fermenting and tasting better with a more pleasing and thinner mouthfeel in the finished product.

Average efficiency went up a couple points too.



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Offline mtbrewer

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Re: Water to Grain Ratio
« Reply #18 on: February 26, 2010, 01:39:20 PM »
I use whatever I can get away with, depending on how big grain bill is. 1.75/qt. to pound is sure nice to stir, but some times it's 1.1  I really haven't seen a difference in the final product. To each their own.

Offline Rhoobarb

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Re: Water to Grain Ratio
« Reply #19 on: February 26, 2010, 02:31:58 PM »
I try and keep it b/w 1.25 to 1.5 qts. and can't say I've noticed a difference.  My water's pH is ~7-8.
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Offline bspisak

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Re: Water to Grain Ratio
« Reply #20 on: February 26, 2010, 05:19:41 PM »

I've heard that using a thinner mash benefits lighter lagers in that you don't have to sparge as much and thus minimize extraction of tannins. (Although that only works if fly sparging.)  Anyone have any experience here?

Offline tubercle

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Re: Water to Grain Ratio
« Reply #21 on: February 26, 2010, 05:31:50 PM »
Whatever it takes to prevent a stuck sparge.
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