The record in question is lowest liquor to grist ratio.

Just how stiff was this mash?

  • 1.4 pounds water / pounds grain, or
  • 1.4 L water / kg grain, or
  • 6 pounds grain / gallon water, or
  • 110 pounds grain with 18 gallons of water

How is this possible?

  1. Using a malt that contains almost no fines or husk material (Synergy Select Pilsen MaltGems®) we can greatly reduce the amount of water needed to maintain a fluid mash since the materials we removed would otherwise bind a disproportionate volume of water.
  2. In addition to reducing the total water needed for hydration, we slowly add grain to the mash to obtain continuous liquefaction:
    • Mash viscosity will peak as the starch gelatinizes; eventually, the enzymes will break down the starch and the viscosity will be reduced. 
    • By gradually adding malt and fully liquefying it after each addition, we can maintain a fluid mash and slowly build our grist load.
    • Using this concept of Continuous Gelatinization, we can achieve higher grist loading than could be managed in a Single Gelatinization (traditional) mash.
This image has an empty alt attribute18 gallons of water in a 29-gallon agitated vessel
110 pounds of Synergy Select Pilsen MaltGems®
50 pounds of malt mashed in and step mashed at 144°F and 157°F
Additional 27 pounds malt added, held at 152°F, then raised to 157°F. Total malt = 77 pounds
Additional 23 pounds malt added, held at 154°F, then raised to 157°F. Total malt = 100 pounds
Additional 10 pounds malt added; total malt = 110 pounds
Held at 157°F for 60 minutes prior to 170°F mash off. 
Mash profile including malt additions and liquor to grist ratio
Pumped the mash over to the lauter tun and started vorlauf and collection
First worts collected at 1.160 (36°Plato)
1hL (26.5 gallons) collected at 1.102 (24°P)
60-minute boil resulted in 24.5 gallons of wort at 1.110 (25.9°P)
Fermented with Dry English Ale Yeast resulting in a final gravity of 1.028 (calculated ABV 10.7%) and just 7 SRM.

No Extract, Adjuncts, Reiteration Mashing, Extended Boiling, RO, or Distilling were involved in making this beer.

While high ABV beers are not uncommon, the methods employed in making this beer certainly are.

Cheers