Strike Water & Mash Temperature Calculator

Compute thermodynamic water strike temperature and total infusion volume using John Palmer's enthalpy equation.

Strike Water & Mash Infusion

Thermodynamic strike temperature equation based on grain enthalpy.

Target Mash Temp

°F

e.g. 148-154°F

Dry Grain Temp

°F

Ambient room temp

Grain Bill Weight

lbs

Total grist weight

Water/Grain Ratio

qt/lb

Standard is 1.25 – 1.5

Target Strike Water Temperature164.6°FHeat strike water to this exact temperature

Total Strike Volume4 Gal (16 qts)Volume to add to mash tun before doughing in

Mathematical Formula & Derivation

Palmer Thermodynamic Mash Enthalpy Formula

T_w = \left(\frac{0.2}{r}\right)(T_m - T_g) + T_m

Where Tw is strike water temperature (°F), r is water-to-grain ratio (qt/lb), Tm is target mash temperature, and Tg is dry grain temperature. The constant 0.2 represents the specific heat of dry malted barley (0.4 cal/g·°C / 1.0 cal/g·°C for water).

How to Use This Tool

1Weigh your total dry grain bill in pounds (e.g. 12 lbs).
2Measure the ambient room temperature of your grain before dough-in (e.g. 68°F).
3Set your desired saccharification rest temperature (e.g. 152°F) and liquor-to-grist ratio (e.g. 1.33 qt/lb).
4Heat your strike water to the exact temperature indicated before infusing.

Tested Hardware Recommendation

Recommended Equipment for this Tool

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Frequently Asked Questions

Why did my mash temperature miss by 3-5 degrees?

Thermal mass of the mash tun is the #1 culprit. A cold, heavy cooler or stainless kettle absorbs significant heat upon contact. Always preheat your mash tun with hot tap water or add 2-4°F to your calculated strike water to compensate.

What is the standard water-to-grain mash ratio?

Most all-grain brewers target 1.25 to 1.50 quarts of water per pound of grain (2.6 to 3.1 L/kg). Thicker mashes (1.25 qt/lb) protect enzymes against thermal denaturation; thinner mashes (1.5-2.0 qt/lb) increase enzyme mobility and conversion speed.