Minute has past. What'd you end up doing? :cross:
I guess I don;t understand the reasoning to do a thicker mash just for the sake of doing a thicker mash. Enymes need to ride the available "convection currents" in the mash to locate the sugar, cling on, and get to cleaving. From what I understand of it, the thinner the better from an enzymatic perspective.
Now if you have a tun size problem on a really big grain bill, then a thick mash may be the way to go rather than a parti-gyle, a split and blend mash (two smaller mashes blended toghether at runoff), or a Doble-Doble (runoff from first used to mash the second).