Mash liquor volumes

[fbsf]

Morning all.

Quick question for you. I can understand the idea that too little liquor when mashing is a bad idea as the mash will be too thick which can cause stuck sparges, but is there any reason why too much liquid is a bad idea?

 

[robsan77]

I'm going to hypothesize here but there is logic.

You could lower the thermal density and it could actually loose its temp quicker.

The other reason is water treatments. Generally I would say calculations are done at 1 : 2.3, grain : water.

Say you have harder water and you add more water, you are going to raise the ph and may get less conversion.

 

[Aleman]

It doesn't make a massive difference, In theory a thinner mash produces a more fermentable wort, but this is not massively noticeable.

What we consider a 'normal' mash at 2.5L/Kg is considered a thick mash in the US and Australia where they tend to use 3.5-4.0L/kg . . . . At Plzen they used to end up with up to 6.0L/kg following a triple decoction.

I have started using 3.0L/Kg in the new mash tuns as 1) I have the room and 2) it's easier to mix :whistle:

 

[fbsf]

Cheers guys! I was wondering...BIAB'ers tend to mash with the full amount, so I couldn't see a reason why - as long as the mashtun was big enough - more liquor would be an issue...

 

[bunkerbrewer]

Yep, spot on. I do full volume BIAB, so I'm mashing with 33L or more. No problems, and hitting 77-80% mash efficiency.