Water volume for partial mash

[JimEb]

I'm going to attempt a partial mash recipe. I'm planning on using my boil kettle with a grain bag.

The recipe calls out something like 3 gallons of water for the mash and then topping off the water after sparging to get a set pre-boil volume. Since my kettle is big enough, couldn't I just mash with a volume of water closer to my boil volume and reduce the amount of top off water?

Or is there some sort of chemistry voodoo going on the the water-to-grain ratio that must be followed?

 

[ArcaneXor]

Generally, your water to grain ratio for any kind of mash should be somewhere between 1.25 qt/lb to 2.0 qt/lb.

 

[flars]

The pH of water is about 7.0. This can vary to more acid or alkaline depending upon your water source. Tannin extraction form grain hulls is a combination of temperature and pH. A combination of a pH of about 6.0 and higher with a temperature near or over 170° can extract the tannins.
The water to grain ration ArcaneXor mentions in his post will keep the mash pH closer to the ideal of 5.2 to 5.4.

 

[rekoob]

are you actually mashing or are you steeping?

 

[JimEb]

are you actually mashing or are you steeping?

The recipe is the "Speckled Heifer" partial mash kit from NB. I guess when in doubt I'll just follow the instructions.

Correction: recipe calls for 5 quarts strike water and 5 quarts sparge water.

 

[flars]

The Speckled Heifer is very good. I mashed at 152° to 154° which gave the beer a little more body. Temp was accidental. Had some problems controlling the temp. In a side by side taste test everyone, four people, liked the extra body.