Mashing Thicker

[alwilson]

Evening Guys

I've got a recipe that wont fit in my mash tun without mashing it a bit thicker, normally I mash-in with 2.5L per Kg of malt. As standard.

What's the effects of my mashing in at 2Litres, or even 1.8Litres per Kg so i can get the full quantity of malt in and make a full length brew?

Cheers
Alex

[crafty john]

2 litres should be OK.

[jonnyt]

You could always do two mashes on the same grains

[alwilson]

do you mean half and half Jonny? If so, yes, I could but I want to try and get two brews in anywya, adding an extra 90+ minutes to an already epic day wont be pleasant at all...

[jonnyt]

2 x 45 or 60 mins then?

[alwilson]

ive never mashed less than 90 minutes....

surely, I be losing something with only a 45 minute mash?

[Dave S]

ive never mashed less than 90 minutes....

surely, I be losing something with only a 45 minute mash?

A lot of people reckon 30 mins is enough. I prefer to go the full 90 just to be on the safe side.

[barney]

2ltr/kg is fine to achieve conversion, the PH of the mash may be a bit lower as the reduced water volume is less of a buffer.

[Dave S]

2ltr/kg is fine to achieve conversion, the PH of the mash may be a bit lower as the reduced water volume is less of a buffer.

Should be able to account for that with acid/mineral adjustments.

[jmc]

When I step mash I start at 1.9:1 as otherwise I can't fit in liquor needed for later steps.
Never had a problem with conversion or even recirculation after a good stir.


You can always underlet to make stirring easier.

[wilsoa11111]

mash thick then, should be fine

[Chunk1234]

This might be of interest:

The most common secondary factor that I've heard influences fermentability is the water-to-grain ratio of the mash. It is often said that thicker mashes yield less fermentable worts. I’d never paid too much attention to this rule, but it is worth knowing (especially if you are considering switching to thin brew-in-a-bag mashes) that it isn’t accurate. Kai Troester found that: “Contrary to common believe no attenuation difference was seen between a thick mash (2.57 l/kg or 1.21 qt/lb) and a thin mash (5 l/kg or 2.37 qt/lb).” An assertion he also supports with several references to technical brewing texts. His white paper summarizes this, and a number of other interesting experiments he has done on factors influencing fermentability and efficiency as well (e.g., calcium, pH etc.).

(From here).

[Eric]

This might be of interest:

The most common secondary factor that I've heard influences fermentability is the water-to-grain ratio of the mash. It is often said that thicker mashes yield less fermentable worts. I’d never paid too much attention to this rule, but it is worth knowing (especially if you are considering switching to thin brew-in-a-bag mashes) that it isn’t accurate. Kai Troester found that: “Contrary to common believe no attenuation difference was seen between a thick mash (2.57 l/kg or 1.21 qt/lb) and a thin mash (5 l/kg or 2.37 qt/lb).” An assertion he also supports with several references to technical brewing texts. His white paper summarizes this, and a number of other interesting experiments he has done on factors influencing fermentability and efficiency as well (e.g., calcium, pH etc.).

(From here).

Interesting, but might not 2.57l/kg be considered thin in the opinion of most British brewer's? Perhaps more a comparison of thin and thinner?

[boingy]

I've done a couple at 2 l/kg. They worked fine but I didn't enjoy stirring them...

[Eric]

I've done a couple at 2 l/kg. They worked fine but I didn't enjoy stirring them...

Surprising, alway thought you enjoyed stirring.