I thought about it but I may just go with a simple pale ale recipe offline. What do you think is best?
The main idea with ratio is for pH. Without knowing your water make up or building your water and testing mash pH, just stay around 1.5 qts/lbs.
afr0byte said:1 qt/lb versus 2qt/lb isn't going to make a big difference in terms of pH... alkalinity, grain bill, and water hardness have a MUCH bigger impact on pH
Like I said, without knowing your water stick to the suggested. 1-2 is not an issue just shoot for the 1.5qt/lb. I brew with full volume. What burned me early was taking advice like thickness didnt matter and getting into pH problems. With my water brewing centennial blonde at 2qt/lb I dumped my beer due to high pH and tannin extraction.
The main idea with ratio is for pH.
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