This tool estimates volume and temperature of strike (and infusion) water needed to hit target mash steps temperatures. It also estimates total volume of grain&water and finally estimates temperature drops during mash steps.
Calculations were inspired by Mash Physics article published on jansson.us website.

Notes:

• Tool is available for registered users only.
• Choose units.
• Calibrate Mash Tun (optional). This step can be performed only once and serves to estimate the influence of the Mash Tun on heat losses during mashing. Note: You can also leave calibration values empty (no heat losses will be applied to mash steps).
  • Calibration should be performed under conditions similar to mashing process (ambient temperature, water volume, water temperature).
  • Let the Mash Tun acquire room temperature (can take a couple of hours) and enter this temperature into Ambient Temperature field.
  • Measure (at 16°C / 60°F) chosen volume of calibration water Water Volume and heat it to Temperature: 0 min (for example 72°C / 162°F).
  • Add hot water into Mash Tun, let it sit for 5 minutes and then enter it's new temperature into Temperature: 5 min field.
  • Wait approximately another 60 minutes (Calibration Time), measure water temperature and enter it's value into End Temperature field.
• Initial Infusion (Mash In). Enter Grain Weight as well as Grain, Kettle and Ambient temperatures. Finally enter target Mash Temperature, Water Volume and Mash Time. The tool then estimates Strike Water Temperature, Mash End Temperature and total Mash Volume (water & grain volume).
• You can use this tool to calculate another mash steps. Just fill hot Water Temperature - typically boiling (100°C / 212°F) or Sparge (80°C / 176°F) water is used - instead of water volume.