Originally Posted by kodyind
Can you tell me how much water to mash and also to sparge
I've always seen 1.25 Quarts/Lb of grain recommended as good starting point when calculating mash water amounts.
Sparge amounts change from brewer to brewer because that depends on your equipment and process; Grain absorbtion, MLT dead space, BK dead space/loss to trub and your boil off rate will figure into this calculation.
For me, calculating dead space on my new equipment, brewing software and having an ATC refractometer to easily check my numbers throughout the brewing process has made nailing down all these variables quick and easy.