I noticed that in How To Brew, John Palmer states
Typically, I see a mash ratio of 1.25 being recommended for the mash. I was considering shooting for a 1.15 qt/lb ratio for mash-in and a target of 1.45 qt/lb for the mash-out. Of course shooting for a 1.45 qt/lb ratio for the mash-in and skipping a mash-out would be easier.
Is there an advantage of one over the other? According to BeerSmith, to hit a 154° F mash temp, I can only get a 166° F mash-out temperature so any enzyme stopping effects aren't possible with the 1.15/1.45 grain ratios without having a higher mash-in temperature.
FYI, 1.45 qt/lb is the max ratio which can handle my grain bill in my mash-tun.
A compromise of all factors yields the standard mash conditions for most homebrewers: a mash ratio of about 1.5 quarts of water per pound grain, pH of 5.3, temperature of 150-155°F and a time of about one hour. These conditions yield a wort with a nice maltiness and good fermentability.
Typically, I see a mash ratio of 1.25 being recommended for the mash. I was considering shooting for a 1.15 qt/lb ratio for mash-in and a target of 1.45 qt/lb for the mash-out. Of course shooting for a 1.45 qt/lb ratio for the mash-in and skipping a mash-out would be easier.
Is there an advantage of one over the other? According to BeerSmith, to hit a 154° F mash temp, I can only get a 166° F mash-out temperature so any enzyme stopping effects aren't possible with the 1.15/1.45 grain ratios without having a higher mash-in temperature.
FYI, 1.45 qt/lb is the max ratio which can handle my grain bill in my mash-tun.