Cask Conditioning an English Ale (8A)

In my next batch I am planning on mashing at 150F and have a starting gravity of 1.036 and a final gravity of 1.009... I have never conditioned into a corny keg before. I have always bulk primed and bottled. I am going to take some runnings from the kettle after the boil and store that in my freezer. How many milliliters of wort do I pour into the corny keg if I want to get 1.5 volumes of CO2?

Disclaimer: I have never done this, but I can google...

This is called "Krausening" or "priming with gyle" or "priming with unfermented wort".

I did a google search on "priming with gyle" and found this link:

http://www.weekendbrewer.com/brewingformulas.htm

They give a formula that will allow you to figure out how much wort would be equivalent to 5oz of corn sugar, so if you know how much corn sugar you would need to get 1.5 volumes of CO2, you can figure out ho w much of your wort you would need.

Well.... isn't that nifty. You got me moving.... I found a few other articles. I hadn't realized it's a German technique. It just seemed to make sense to me and my beer ethos rather than go with extract.

Here's an article I found.

http://byo.com/component/resource/article/970-kraeusening-techniques