Calculate yeast pitch rate
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Calculate the correct yeast cell count and pitch rate for your batch size, gravity, beer style, and yeast type to ensure healthy fermentation and avoid off-flavors.
Helps brewers pitch accurately for clean fermentation.
We ask for batch size, original gravity, beer style category, yeast form, yeast age/viability, starter used, and fermentation temperature because these determine the correct cell count. These inputs prevent under or over pitching. Limitation: the tool uses standard calculators. Actual cell counts vary by yeast brand and freshness. Make a starter for liquid yeast when possible.
Yeast Pitching Rate Calculation
User Inputs
Step 1: Determine Required Yeast Cells
To find the required yeast cells in billions, we can use the MrMalty/White Labs formula. For an IPA with an OG of 1.051 - 1.060 and assuming no starter, we will use the following values:
Calculation for Required Cells
Required Cells Calculation
[ \text{Required Cells} = \text{Pitch Rate} \times \text{°P} \times \text{Batch Size in mL} ] [ \text{Required Cells} = 0.75 \text{ million cells/mL/°P} \times 14 \text{ °P} \times 18927 \text{ mL} ]
[ \text{Required Cells} \approx 0.75 \times 14 \times 18927 \approx 199.5 \text{ billion cells} ]
Step 2: Determine Pitch Rate
Since we are using dry yeast packets, the usual packet contains about 200 billion cells. Therefore, one packet will suffice for this batch.
Pitch Rate in Cells/mL
[ \text{Pitch Rate} = \frac{\text{Required Cells}}{\text{Batch Size in mL}} = \frac{199.5 \text{ billion}}{18927 \text{ mL}} \approx 10.53 \text{ million cells/mL} ]
Summary of Results
Risks of Under/Over-Pitching
By accurately calculating your pitching rate, you can ensure a healthy fermentation and a high-quality final product.
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