How much mash out water?

Hi,

I've just gotten into wine making, but I am researching for brewing my own
all grain beer this summer. I think I have most of it figured out, but I was wondering how does one calculate the amount of water to add to mash out? Is it just the amount that was lost to grain absorption, or is there another way to calculate it?


I've been messing around with some recipes using this calculator in case there is someway to calc the mash out water on here that I was just missing. http://www.brew365.com/mash_sparge_water_calculator.php

Thanks,
Rodney

How to Brew
http://www.howtobrew.com/section3/chapter16-3.html
For a normal 5 gallon batch (~10 lbs of grain), if you start with a ratio of about 1.25 quarts/pound of water and mash in the low to mid 150's, mashout will be about 6 quarts of boiling water.

Use whatever volume you would like for a mashout but be sure to try to get to 170F after the stir. This means that you are going to have less sparge water though so that's why a lot of us do not mashout but rather 2 equal sparges.

That's assuming he's going to batch sparge.

alright

Thanks for the quick responses

Brewsmith said:

How to Brew
http://www.howtobrew.com/section3/chapter16-3.html
For a normal 5 gallon batch (~10 lbs of grain), if you start with a ratio of about 1.25 quarts/pound of water and mash in the low to mid 150's, mashout will be about 6 quarts of boiling water.

Click to expand...

But I mash with 1 qt/lb, and for a 5g batch, I need between 2.5 - 4 qts near boiling water. The only way I can do it is to add some water, stir, measure the temp, and then repeat until I reach the required temperature.

-a.