Mash Water Calculator
Determine strike water infusion temperature, grain absorption losses, and sparge requirements.
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Thermodynamics of Mash Strike Temperature
Dry grain acts as a heat sink. When you dough-in room temperature malt into hot water, the thermal exchange drops the temperature quickly. The thermodynamic strike water formula determines the required starting liquor temperature:
T_strike = (0.2 / R) * (T_target - T_grain) + T_target
Where R is the liquor-to-grist ratio (quarts per pound). Thicker mashes (1.25 qt/lb) require significantly hotter strike water to compensate for the higher proportion of cooler grain.
Frequently Asked Questions
What is a typical strike water temperature for mashing?
For a typical 152°F saccharification rest with grain at 68°F and a 1.50 qt/lb ratio, strike water should be 163.2°F (or ~165°F allowing for tun heat loss).
How much water do grains absorb during the mash?
Crushed malted barley typically absorbs 0.125 gallons (1 pint or 0.5 quarts) of water per pound of dry malt.
What temperature should sparge water be heated to?
Sparge water is heated to 168°F to 170°F (75°C to 77°C) to denature enzymes and lower wort viscosity without extracting astringent husk tannins (which leach above 176°F).