Amount of foundation water for all grain homebrewing?

Question

I have a 10 gallon Polarware brewpot and a stainless steel false bottom that is about 1.5" high. My question is about how much water is required for mashing.

I previously used 1 quart per pound of grain, but it left my mash rather dry so I added water until it was soupy but I didnt calculate exactly how much water I added. I want to know how much water should be added - should I just add 1.25 quarts/pound or should I add enough water to cover the false bottom and then just add 1quart/pound water?

Is there any problem with adding extra water for mashing?

Also - Is foundation water the correct term?

Answer 1

I have not heard the term-foundation water. But it is a good one.

Since most many grain brewers use a combination mash/lauter vessel it is a good idea to have the foundation water. It helps the grain bed float and thus reduce the risk of a stuck mash due to compaction. It will also help to keep the grain from clogging the intake ports of your false bottom.

Thicker mashes favor protein degradation. Which is not common in brewing today. This is so because the varieties of grain (mainly two-row) have been cultivated to reduce the protein in the seed. Thinner mashes favor diastatic activity which is your main goal. It better allows the Alpha and Beta-amylase9s) to work together for you.

My own ratio varies from style to style but a general rule is #8/ 1.75 gallon H2O for 8# or less grain and 1:1 for each pound of grain above 8.

To clarify: I would use about a 1:1 ratio. Adjust as you need but remembr if you are looking for a thiner beer use a thiner mash (more water). This may also increase ABV. But the temp. of the mash is also another very important consideration.

The couple of quarts you add to the foudation should have little to no affect on your conversion rate.

Answer 2

I've never done all-grain brewing, but from what I understand the amount of water you use will affect the concentration of the sugars in the mash, which will affect the alcohol percentage (by volume) after fermentation.

I hope someone has a better answer to your specific question.

Answer 3

I use 1.3 qts/lb for mashing. I usually brew lagers which reguire a 2 to 3 step mash.

For an ale, 1.25 qts/lb sould be fine.

Your false bottom should only be inserted for lautering, in which case you should add "foundation water" to about 1 inch above the false bottom. The water should be at lautering temperature.

Remove it for mashing, it will only get in te way.