Why is strike water hotter than mash temperature?

The cool grain absorbs heat from the hot water. You need to heat the water above your target mash temperature to compensate. The formula accounts for grain temperature and the ratio of water to grain.

What water-to-grain ratio should I use?

For traditional mashing: 2.5-3.0 L/kg. For BIAB: 3.5-5.0 L/kg. Thinner mashes (higher ratio) are more fermentable. Thicker mashes produce more body. 2.6 L/kg is a common starting point.

What if I miss my mash temperature?

If too low, add small amounts of boiling water and stir. If too high, add cold water or stir to cool. A few degrees off is not critical — the enzyme activity range is fairly broad (62-72°C).

Should I adjust for my mash tun material?

Uninsulated metal mash tuns absorb heat, so add 1-2°C to the calculated strike temperature. Well-insulated cooler mash tuns need little adjustment. After a few brews, you will learn your specific equipment offset.

What happens if my mash temperature is too high or too low?

Too high (above 70°C) produces a full-bodied but less fermentable wort. Too low (below 62°C) produces a highly fermentable but thin-bodied wort. Both extremes are usable — this is how you control body and attenuation in your beer.

BrewCalcs

Strike Water Calculator — Mash-in Temperature

Calculate the temperature to heat your strike water for the correct mash-in temperature.

Target Mash Temperature

Grain Temperature

Usually room temperature (~20°C)

Grain Weight

Water-to-Grain Ratio

How We Calculate This

The Strike Water Formula

Strike Temp = (0.2 / Ratio) x (Target - Grain Temp) + Target

The constant 0.2 represents the thermal mass ratio of grain to water. This formula assumes a well-insulated mash tun. For uninsulated vessels, add 1-2°C to compensate for heat loss to the vessel walls.

Frequently Asked Questions

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Calculate acid or base additions to hit your target mash pH.

Last updated: 2025-02-20

All calculations are estimates. Always verify values and adjust based on your equipment and ingredients.