"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."
- John Palmer
"The water-to-grist ratio is the least significant factor influencing the performance of the mash. ... There is so much interaction of the various factors in the mash that it is difficult to generalize, especially with such a weak variable as water-to-grist ratio." (2017-utgaven av samme bok - How to Brew - , s.254-255)
Også basert på egen erfaring tror jeg dette er det du skal tenke minst på, og heller la praktiske hensyn styre. Det er mulig det kan være et forsøk verdt å meske veldig tjukt hvis du ønsker et mer søtlig/maltpreget øl - men jeg synes i alle fall en tjukk mesk er klønete å jobbe med. Men det er på mitt enkle system; mye mulig at det er helt greit på en bryggemaskin.