← Back to Tools
Strike Water Temperature Calculator
Calculate the precise strike water temperature needed to hit your target mash temperature. Accounts for grain temperature and thermal mass to ensure accurate mashing from the start.
Room temperature grain
°F
°F
Calculation Formula
Strike Temp = ((0.2 / R) × (Target - Grain)) + Target + Equipment LossWhere R = water-to-grain ratio in qts/lb
Mash Temperature Guide
The strike water temperature calculation helps you achieve your desired mash temperature on the first try. This calculator uses the standard formula that accounts for the thermal mass of your grain.
Temperature Effects on Beer:
Lower Temperatures (148-152°F / 64-67°C)
- • More fermentable wort
- • Drier, crisper finish
- • Higher attenuation
- • Lighter body
- • Good for Pilsners, IPAs
Higher Temperatures (154-158°F / 68-70°C)
- • Less fermentable wort
- • Sweeter, fuller finish
- • Lower attenuation
- • Fuller body
- • Good for Stouts, Scotch Ales
Pro Tips:
- Pre-heat your mash tun: Rinse with hot water to warm it up, especially in cold weather
- Stir thoroughly: Mix grain and water well to eliminate hot spots and ensure even temperature
- Check and adjust: Measure mash temperature after 5 minutes and add hot/cold water if needed
- Grain temperature matters: Cold grain from storage will require hotter strike water
- BIAB consideration: Use full volume (no sparge) with ratios around 2.0-3.0 qts/lb
⚠️ Remember: This calculator assumes no heat loss to equipment. If your mash tun is uninsulated or cold, add 2-5°F to the equipment loss adjustment for best results.