Author Topic: Mash Ratio  (Read 2498 times)

Offline coypoo

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Mash Ratio
« on: December 01, 2009, 02:26:34 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!

Offline tom

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Re: Mash Ratio
« Reply #1 on: December 01, 2009, 02:35:32 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
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Offline coypoo

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Re: Mash Ratio
« Reply #2 on: December 01, 2009, 03:11:10 PM »
cool, sounds easy enough

Offline ndcube

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Re: Mash Ratio
« Reply #3 on: December 01, 2009, 06:24:55 PM »
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.

Offline yeastmaster

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Re: Mash Ratio
« Reply #4 on: December 01, 2009, 07:20:47 PM »
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.

Online Kaiser

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Re: Mash Ratio
« Reply #5 on: December 01, 2009, 09:05:09 PM »
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

Offline dontblake

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Re: Mash Ratio
« Reply #6 on: December 01, 2009, 09:22:05 PM »
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.

Don Blake, Erie CO
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