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Grits and absorption


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#1 Poptop

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Posted 27 June 2019 - 05:53 AM

Making a second batch of American Pilsner and substituting 2# quick grits for the 2# of flaked maize I used last.  The grits seem to feel heavier in the bag, more dense.  It got me thinking that grits might absorb more mash water than the maize??  If true I'd obviously need to add more water to my mash.  

 

My original and new recipe has 9.5# grain and 2# adjunct.  With the maize I used 8.25 gallons of water in my BIAB which yields 5.25 gallons in the fermenter.  Do you think grits might absorb more mash water and I might need to add more initially?

 

 


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#2 ER Pemberton

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Posted 27 June 2019 - 06:42 AM

I wish I could help but I don't know.  I did try using masa harina in a beer one time instead of flaked maize and DJ was helpful there.  My concern was not absorption as much as a stuck runoff because it's basically flour.  But the grist was only 10% masa harina so it was not an issue.  I could see a slight increase in water but I'm not sure any of this is worth wringing your hands about.  Let us know how it comes out.   



#3 djinkc

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Posted 27 June 2019 - 06:43 AM

I haven't used grits yet but with both masa and cornmeal I didn't adjust my water/grist.


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#4 Poptop

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Posted 27 June 2019 - 06:55 AM

I haven't used grits yet but with both masa and cornmeal I didn't adjust my water/grist.

 

I'll give it a go as is.  I don't want to dilute my OG ;)


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