So the brewblog has this thing called Mash Profiles. So, for a "Single infusion medium body" they have something like:
No. Name Type Time Temp. Description
1 Mash In Infusion 60 min. 154° C Add 70% of mash water at 166° F / 74° C
2 Mash Out Infusion 10 min. 168° C Add 30% of mash water at 197° F / 92° C
So if I have 10 pounds of grain, the water amounts calculator says I need 3.33 gallons of mash water and 5.38 gallons of strike water - that's based on 1.33 qt/pound.
So if I only use 70% of my mash water, and save some for a mash out, then I'm not mashing at 1.33 qt/lbs anymore right? And things get pretty thick with only 70% of the water...
To make it more interesting, a Double infusion which adds a protein rest at 122F says to use 40% of the water for the protein rest, 35% for the main mash (only 30 min instead of 60) and 25% for the mash out. That's a really thick protein rest...
Or am I missing something? Are you supposed to increase the qts/lbs? Or does 1.33 qt/lbs apply only to the main sac rest?