Corn Mash Physical Properties

[Cutty]

Does anyone know the physical properties of a typical corn mash (i.e. viscosity, heat transfer, heat capacity, etc...)? I know the relative trend of viscosity as the mash progresses through hydrolysis and saccharification, but I don't know the absolute numbers. I'm wanting to know these details to ensure I am purchasing/sizing the correct equipment (e.g. heat exchanger surface area, agitator/motor, pumps, etc...)

Thanks