Krausening calculation (bottling with wort)

[impatient]

If anyone is interested, here is a formula for how much wort to save if you would like to use it to bottle with.

The goal here is to raise the gravity by .003.

Final Volume * (1 / ((OG - FG) / .003))

Example:

5 gallons * (1 / ((1.071 - 1.017) / .003)) = .27777 gallons

Convert that here to 35.55456 Ounces.

Simply throw this in the freeze until bottling. Then thaw it out, heat it to 180 to pasterize, cool it and pitch it in.

An el-natural approach to priming your beer.

 

[impatient]

I am quite suprised that no one has commented on this.

 

[bigjoe]

I am quite suprised that no one has commented on this.

well I'll take a swing. what gravity is the priming wort? Is it the same as the original beer? If so I'll presume it all works it self out as far as quantity.

I guess questions more than comments. I loath bottling, but have been bottling from keg last few batches to age some for competion. This is curious to me.

 

[impatient]

what gravity is the priming wort? Is it the same as the original beer?

Yes, the priming wort in the example would be 1.071.

By removing the 36 liquid ounces (1/18th the original quantity) and saving it you will be able to up the gravity before bottling from 1.017 to 1.020 providing enough fermentables to carbonate the bottles.

Pretty simple math really.

1.071 - 1.017 = .054

18 * .003 = .054

If you diluted this with 17 * 35.55456 ounces of tap water the gravity would be .003.

The beer that is ready to bottle is 17 * 35.55456 ounces less some evaporation of course.

 

[apologeticus]

why the double post?

 

[impatient]

why the double post?

I put another out there because I thought the word Krausening was scaring people away.

 

[sims_l22]

This is real interesting , i will try this on my next brew.

 

[Palefire]

This idea sounds really interesting - I've read Kaiser's wiki, but it's always seemed a little intimidating. But your calculations do make it seem much easier.

One question: how does your formula change to account for style? I carb a porter much less than I carb an IPA, for example. Is there another variable to put in to deal with different desired CO2 volumes?

 

[impatient]

This idea sounds really interesting - I've read Kaiser's wiki, but it's always seemed a little intimidating. But your calculations do make it seem much easier.

One question: how does your formula change to account for style? I carb a porter much less than I carb an IPA, for example. Is there another variable to put in to deal with different desired CO2 volumes?

Tweak the .003 value up for more carbonation and down for less.

The .003 is equivalent to the standard addition of 3/4 cup in 5 gallons.

 

[Roycebarrow]

im going to bump this super old thread and try to get some clarification.

I get how Kaiser was doing the math on his equation. What I don't get is on this thread, are you using beersmith or something to estimate the FG? I ask because it would be odd to just pull a random amount of wort out to narrow it down during priming time.