Strike Water Calculator
Calculate the exact temperature and volume of strike water for your mash. Hit your target mash temperature every time.
Mash Temperature Guide
Different mash temperatures produce different beers. Here is what each range does.
| Temperature | Result |
|---|---|
| 62 - 65\u00B0C | Dry, crisp, highly fermentable wort |
| 65 - 67\u00B0C | Balanced body and fermentability |
| 67 - 70\u00B0C | Fuller body, more residual sweetness |
| 70 - 72\u00B0C | Very full body, low fermentability |
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How Strike Water Temperature Works
When you add hot water to cool grain, the water loses heat and the grain gains it until they reach equilibrium — your mash temperature. The challenge is heating your water to exactly the right temperature so that the equilibrium lands on your target.
The Palmer formula accounts for:
- Water-to-grain ratio — more water relative to grain means less temperature drop. A thick mash loses more degrees than a thin one.
- Grain temperature — colder grain absorbs more heat. In winter, grain stored in a cold shed needs hotter strike water than grain at room temperature in summer.
- Equipment heat loss — if your mash tun (cooler, pot, or vessel) absorbs heat, you need to compensate. An insulated cooler might lose 1-2\u00B0C. A preheated vessel might lose nothing.
Strike Temp = (0.41 / Ratio) x (Target - Grain Temp) + Target + Equipment LossThe 0.41 constant is the specific heat of grain relative to water. Grain absorbs about 41% as much heat as the same mass of water.
Frequently Asked Questions
What is strike water in brewing?
Strike water is the hot water you add to your grain to begin the mash. It needs to be hotter than your target mash temperature because the cool grain will absorb heat and lower the temperature. The strike water calculator tells you exactly how hot to heat your water.
What temperature should strike water be?
It depends on your target mash temperature, grain temperature, and water-to-grain ratio. For a typical mash at 67\u00B0C with grain at room temperature (20\u00B0C), strike water is usually around 72-74\u00B0C. Use the calculator above for an exact figure.
What is the water-to-grain ratio for mashing?
Water-to-grain ratio is the litres of water per kilogram of grain. A standard ratio is 2.6 L/kg. Thicker mashes (2.0 L/kg) favour maltier beers. Thinner mashes (3.2 L/kg) are easier to stir. BIAB (brew in a bag) uses a higher ratio around 4.4 L/kg.
Why does my mash temperature matter?
Mash temperature controls which enzymes are most active. Lower temperatures (62-65\u00B0C) favour beta-amylase, producing a drier, more fermentable wort. Higher temperatures (68-72\u00B0C) favour alpha-amylase, producing a fuller-bodied, sweeter beer. Hitting your target mash temperature consistently is one of the most important variables in all-grain brewing.
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