Strike Temperature

Calculates the water temperature needed to hit your target mash temperature.

How to Use

1. Enter Target Mash Temperature - Typically 64-70°C (148-158°F)

2. Input Grain Weight - Total grain bill

3. Set Water Volume - Strike water amount

4. Grain Temperature - Usually room temperature

5. Mash Tun Factor (Optional) - 0 for preheated, 0.1-0.3 for room temp

6. Calculate - Get exact strike temperature

About Strike Temperature

Strike temperature is the temperature your water needs to be before adding grain to achieve your desired mash temperature. The grain absorbs heat from the water, so strike water must be hotter than your target mash temperature.

Factors Affecting Strike Temperature

• Grain Temperature: Cooler grain requires hotter water

• Water to Grain Ratio: More water retains heat better

• Mash Tun Thermal Mass: Equipment absorbs heat

• Target Mash Temperature: Your desired mashing temperature

• Ambient Temperature: Affects heat loss

Common Mash Temperatures

By Style

• Light/Dry Beers: 63-66°C (146-150°F)

• Balanced Beers: 66-68°C (150-154°F)

• Full-bodied Beers: 68-70°C (154-158°F)

• Single Infusion: 67°C (152°F) typical

Enzyme Activity

• β-Amylase: 60-66°C (140-150°F) - fermentable sugars

• α-Amylase: 66-71°C (150-160°F) - dextrins/body

Water to Grain Ratios

Typical Ratios

• Thick Mash: 2.1-2.6 L/kg (1.0-1.25 qt/lb)

• Medium Mash: 2.6-3.1 L/kg (1.25-1.5 qt/lb)

• Thin Mash: 3.1-4.2 L/kg (1.5-2.0 qt/lb)

• BIAB: 5.2-8.3 L/kg (2.5-4.0 qt/lb)

Effects of Ratio

• Thicker: Better enzyme preservation

• Thinner: Better conversion efficiency

• Temperature Stability: Thicker holds temp better

Preheating Your Mash Tun

Methods

1. Hot Water Rinse: Add boiling water, swirl, dump

2. Fill and Wait: Fill with hot water 10 min early

3. Heat with Strike Water: Add extra hot water first

4. Insulation: Wrap tun to maintain temperature

Benefits

• More predictable results

• Less heat loss to equipment

• Easier temperature control

• Set mash tun factor to 0

Step Mashing Considerations

Adding Hot Water

• Calculate volume needed

• Must be near boiling

• Limited by tun capacity

• Thins mash each step

Temperature Steps

• Protein Rest: 50°C (122°F)

• β-Glucan Rest: 40°C (104°F)

• Saccharification: 64-70°C (148-158°F)

• Mash Out: 76°C (168°F)

Practical Examples

Example 1: Standard Infusion

• 4.5 kg (10 lbs) grain at 21°C (70°F)

• Target: 67°C (152°F) mash

• 14 liters (3.75 gallons) water

• Strike Temperature: 73°C (164°F)

Example 2: BIAB

• 5.5 kg (12 lbs) grain at 18°C (65°F)

• Target: 68°C (154°F) mash

• 30 liters (8 gallons) water

• Strike Temperature: 70°C (159°F)

Troubleshooting

Missed Target Temperature

Too Low:

• Add boiling water carefully

• Stir well to distribute

• Recalculate enzyme activity

Too High:

• Add cold water

• Stir to cool

• Wait if slightly over

Heat Loss Issues

• Preheat mash tun better

• Improve insulation

• Work faster

• Account for ambient temperature

Tips for Success

1. Measure Accurately: Use good thermometer

2. Preheat Equipment: Consistent results

3. Stir Well: Even temperature distribution

4. Work Quickly: Minimize heat loss

5. Take Notes: Track what works

Using with Your Equipment

• Factor in your specific mash tun's heat retention

• The tool remembers your last entered values

• Track what strike temperatures work for your system

• Adjust based on your brewing environment