Water-to-Grain Ratio Calculator
Calculate mash water, sparge water, and total water volumes for all-grain brewing. Accounts for grain absorption, boil-off, and trub loss.
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How It Works
Mash thickness affects enzyme activity and fermentability. A thinner mash (1.5-2.0 qt/lb) promotes beta-amylase activity for a drier, more fermentable wort. A thicker mash (1.0-1.25 qt/lb) promotes alpha-amylase for a fuller-bodied beer. Grain absorbs about 0.125 gallons per pound (or 0.5 qt/lb). The remaining water is added as sparge water to rinse sugars from the grain bed. Stop sparging when the runnings drop below 1.008 SG to avoid extracting harsh tannins.