ErickBrewer
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What is the effect if the water/ grist ratio in the body (mouthfeel) in the beer if i keep a infusion mash at 68.0 C???
What is the effect if the water/ grist ratio in the body (mouthfeel) in the beer if i keep a infusion mash at 68.0 C???
[FONT=Verdana, Arial, Helvetica, sans-serif]According to Palmer, "The grist/water ratio is another factor influencing the performance of the mash. A thinner mash of >2 quarts of water per pound of grain (~4 liters per Kg) dilutes the relative concentration of the enzymes, slowing the conversion, but ultimately leads to a more fermentable mash because the enzymes are not inhibited by a high concentration of sugars. A stiff mash of <1.25 quarts of water per pound (~2.5 liters per Kg) is better for protein breakdown, and results in a faster overall starch conversion, but the resultant sugars are less fermentable and will result in a sweeter, maltier beer."
I have done some limited experiments, using Maris Otter malt. with a mash thickness of 1 qt per lb (~2 liters per Kg), and mashing at 65.5 C, I get a good body suitable for a draught English ale.
If I reduce the mash thickness to 1.25 qt per lb, I end up with a much thinner tasting beer.
If I reduce the mash thickness even further, I cannot tell the difference. (I never went thinner than 1.5 qt per lb).
When brewing other beers, I use a mash thickness between 1.25 and 1.5 qt per lb, and have never noticed any difference caused by the mash thickness.
However, in the case of the draught English ales, although I noticed a dramatic difference in mouth feel, I could not measure any difference in attenuation, so I think the Palmer may be wrong, in stating that the sugars derived from a thick mash are less fermentable. In fact in the book, he has changed to"are less fermentable" to "may be less fermentable"
-a.
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Gordon Strong says it doesn't really matter much at all..
Despite what you might read about the theoretical possibilities, in real life homebrewing there is no noticeable effect using ratios between .75-2 qt./lb. Try it yourself, like I did.
Unfortunately, John appears to be repeating old dogma rather than trying it and reporting his own results.
Actually, that's not quite what he said.
What he did say, is "With today's well-modified malts, mash thickness has little impact of fermentability." He says nothing about flavor or mouthfeel.
I beg to differ. I didn't go as stiff as 0.75, or as thin as 2.0, but there was a dramatic difference in mouthfeel between 1 and 1.25 qt/lb. Perhaps it is more noticeable with English malts.
Perhaps he noticed the difference, and made an educated guess about what caused that difference.
-a.
Actually, that's not quite what he said.
What he did say, is "With today's well-modified malts, mash thickness has little impact of fermentability." He says nothing about flavor or mouthfeel.
-a.
Or perhaps he didn't.
I assume you brewed exactly the same recipe with the same malts to reach your conclusion? Done multiple times with blind tastings to verify?
He doesn't talk about it because it isn't a factor in determining how thick or thin, flavorful, or level of mouthfeel the beer has.
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