Yeast Pitch Rate:
Units:
Sugar Scale:
Wort Gravity (OG):
1.049
(1.xxx)
Wort Volume:
5.5
(Gallons)
Target Pitch Rate:
(million cells / ml / degree plato)
Yeast Type:
Dry Yeast Amount:
11
(grams)
Cell Density:
10
(billion cells / gram) cell count estimates


Cells Available:
110 billion cells
Pitch Rate As-Is:
0.43M cells / mL / °P
Target Pitch Rate Cells:
443 billion cells
Difference:
-333 billion cells

Needs starter (see below), or more yeast.

Part 2: Make a starter if required, supports up to 3 step-ups.
Yeast Starter - Up To 3 Step-Ups:
Starting Yeast Count:
110
(Billion Cells)
Enter the number of cells you are starting with, or click the 'grab from above' button if you set up your yeast in the previous section.
Starter - Step 1:
Starter Size (L) Gravity (1.xxx) Growth Model and Aeration

3

1.036

DME Required:
10.9 oz, 308.1 g
Growth Rate:
1.4
Intial Cells Per Extract (B/g): 0.36
Ending Cell Count:
541 billion cells
Resulting Pitch Rate:
2.14M cells / mL / °P
Starter meets desired pitching rate!

Priming Calculator:
Units:
Amount Being Packaged:
12.0
(Gallons)
Volumes of CO2:
2.0
(see table below)
Temperature of Beer:
68
(F) (see below *)


CO2 in Beer:
0.86 volumes
Priming Sugar Options:
Table Sugar: 7.3 oz.
Corn Sugar: 8.0 oz.
DME: 10.7 oz.
(Use one of the above options)
Carbonation Guidelines by Style
British Style Ales 1.5 - 2.0 volumes
Belgian Ales 1.9 - 2.4 volumes
American Ales and Lager 2.2 - 2.7 volumes
Fruit Lambic 3.0 - 4.5 volumes
Porter, Stout 1.7 - 2.3 volumes
European Lagers 2.2 - 2.7 volumes
Lambic 2.4 - 2.8 volumes
German Wheat Beer 3.3 - 4.5 volumes