Mash Temp Calculation Problem

[The Beer Dad]

HI All:

I'm doing my first batch of beer after 30+ years of not brewing.

I am making a 1 gallon batch (into the fermenter) for practice. I am trying to calculate the mash water Strike Temperature and have used BrewGr and BeerSmith.

I am getting significantly different strike temperatures and need some seasoned advice. I have attached the output from each program.

What Strike Temp should I use for 2.2 pounds of grain with a single infusion mash????

I like BrewGr as it tells me the quantity of my first runnings and my sparge volume requirement.

But Beer Smith is so far off with it's Strike Temp. I thought that I entered the profile of all of my brewing and mash equipment into Beer Smith.

Can anyone shed some light on this? - thank you for your help

 

[Brew Bama]

Some of the online calculators don’t account for equipment thermal loss. This can create a delta between what BeerSmith recommends and what another calculation will recommend.

What I do: Heat the strike liquor to my desired mash temp. Mash in. The resulting temp will be lower than my mash temp but will be in the β amylase range so I heat the mash to my desired mash temp. After a 60 minute mash I increase temp again to my mash out temp. So, in a way, I do a three step mash every brewday.