Your Typical Mash Thickness?

Discussion in 'Homebrewing' started by utahbeerdude, Nov 17, 2016.

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Which of the following is closest to your typical mash thickness?

  1. 2 L /kg (~1 qt/lb)

    3 vote(s)
    4.8%

  2. 2.5 L/kg (~1.25 qt/lb)

    25 vote(s)
    39.7%

  3. 3.0 L/kg (~1.5 qt/lb)

    30 vote(s)
    47.6%

  4. 3.5 L/kg (~1.75 qt/lb)

    2 vote(s)
    3.2%

  5. 4.0 L/kg (~2 qt/lb)

    3 vote(s)
    4.8%

  6. 4.5 L/kg (~2.25 qt/lb)

    0 vote(s)
    0.0%

  7. 5 L/kg (2.5 qt/lb)

    0 vote(s)
    0.0%
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  1. SFACRKnight

    SFACRKnight Grand Pooh-Bah (3,348) Jan 20, 2012 Colorado
    Pooh-Bah Trader

    I start at 1 qt per lb and usually hit my temps between 1.25 and 1.5 qt/lb.
     
    #21 SFACRKnight, Nov 18, 2016
    GormBrewhouse likes this.
  2. Ten_SeventySix_Brewhouse

    Ten_SeventySix_Brewhouse Zealot (744) Jul 20, 2016 Indiana

    With BiaB I'm usually between 2-3 qt/lb.
     
    #22 Ten_SeventySix_Brewhouse, Nov 18, 2016
  3. redgorillabreath

    redgorillabreath Zealot (511) Mar 29, 2015 Pennsylvania

    I found that I get better results with a stepped mash. I'm typically making bigger ales; 8-15% ABV. My first step is typically 1 qt/# @ 120F, followed by 1.5 @ 153F.

    Never bothered to get a water report or messing with adding minerals. Someday.
     
    #23 redgorillabreath, Nov 19, 2016
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