What are the effects of having too much water in your mash? If it's too "soupy" or watery or whatnot.
As homebrewers we're used to 1.25-1.5 qts/lb. But in some pro brewing set ups they mash in one vessel and lauter in another. In order to transfer from one vessel to the next they use better than 2qts/lb in some cases for pump-ability.
Some speak of getting a thinner beer with a thinner mash, but i think within 10-20% of the target thickness you won't see much of a difference.
More water does dilute the enzymes to an extent also, which has an impact on conversion time. But the relationship between enzyme and substrate ratio for conversion efficiency and time is not a linear relationship. So at the end of the "curve" we are operating in there is tolerance for more water than expected, and very little if any change in conversion time is seen.
Keep in mind most of us mashing for 60mins tend to mash longer than is actually required to convert. So 60 minutes will still cover you even if you use 2X-3X water.
The major effect is dilution of enzyme concentration. In a watery mash the enzymes take longer to convert starches.
While it takes longer to convert, you will ultimately end up with a more fermentable wort because high concentrations of sugars hinder enzyme action.