There are purported pros and cons related to mash thickness, and some interesting research has been done on the subject. Mash Thickness: This is the measure of how much water (in quarts) is used per pound of grain.Grain Absorption: Some water will be lost due to absorption into your grains, which cannot easily be recovered.Mash Tun Loss: Most mash/lauter tuns will create some loss in volume due to dead space below the spigot or false bottom, which must be accounted for.Desired Mash Temperature: The desired temperature (in degrees F) you want to begin your mash.This will affect how hot your strike water (water used in the mash) must be in order to hit your target mash temperature. Starting Grain Temperature: The temperature of your grains before mash water is applied.Boil Off Rate: Some liquid will be lost to the atmosphere due to evaporation during the boil.Thus, we need to know the length of your boil to help estimate this loss. Boil Time: Boiling your wort will result in some loss of water volume due to evaporation.The amount able to be packaged will be less than the wort into fermenter, due to trub loss. Wort Into Fermenter: The amount of wort you intend to ferment in order to reach your finished, packaegable beer volume.Grain Bill Size: The amount of grains to be used in your mash tun, in pounds.Some of these factors can be treated as rules of thumb, while others will depend on your equipment and may take some measuring and/or experimentation.
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