How this calculator works
Strike water needs to start hotter than the target mash because grain and mash equipment absorb heat at dough-in.
The calculation considers grain temperature, target mash temperature, mash thickness and optional mash-tun heat capacity.
A thicker mash usually needs hotter strike water than a thinner mash because there is less water carrying heat into the grain bed.
Worth knowing
- Preheating the mash tun makes the result easier to hit and lets you keep the tun heat capacity lower.
- Stir thoroughly after dough-in and measure in more than one spot before starting the mash timer.