Originally Posted by Blender
I use 1.2 quarts per pound of malt for the initial strike water. I then add the equivalent of .12 quarts per pound for absorbtion and dead space left in my cooler and add that amount before the first runoff. I calculate the sparges to be as equal as possible. Your mileage may vary depending on the crush but it is a good place to start.
You might read this page >http://www.hbd.org/cascade/dennybrew/
for some good information.
I've read that page as well. On there the suggestion is 1 to 1.3 qt/lb. After a bit more reading, it looks like 1.25 is a pretty good strike thickness. Other posters suggest mash temp and water pH are far more important variables to be concerned about.