I’ve always done 1.5 qt per pound and have never had a problem hitting my temp. Today I decided to try 1Qt per pound to see if I notice any difference, see note if you’re wondering why**. What a mess. The mash temp didn’t stabilize like I was used to. If I moved the thermometer left right up or down I read a completely different reading so I’d stir more and try again. After 5-10 minutes of stirring and taking readings I was getting reading between 148-153+ if I put my thermopen body deep into the mash so I shut the lid. I have no idea what my mash temp is which pisses me off. It was supposed to me 153.
Has anyone else had this type of problem with a thick mash?
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 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 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. A thicker mash is more gentle to the enzymes because of the lower heat capacity of grain compared to water. A thick mash is better for multirest mashes because the enzymes are not denatured as quickly by a rise in temperature.