yeast pitch rate?

[jzamora3]

I have a recipe that calls for a very low yeast pitch rate (3.5x1^106 cells/ml). What exactly does that translate to for any of the yeast pitch rate calculators available on the web? i.e. mr malty, brewers friend, etc.

 

[LLBeanJ]

Basically, that pitch rate is .35 million cells per ml wort per °P. It is indeed a smaller than usual pitch rate (.75M for ales, 1.5M for lagers), but not crazy small. Is this a hefeweizen or Belgian brew by any chance?

To figure it out...

1. Convert batch size to liters
2. Divide OG gravity points by 4 to get ~°P (example gravity points would be 60 for a 1.060 OG = 15°P)
3. Multipy °P x liters x .35 to get billions of cells needed to pitch.

Example: 5g batch @1.060= 15°P x 18.9 liters x .35 = 99.2 billion cells needed.

Another way to do it would be to use yeastcalculator.com, set the type to Ale and enter your OG and batch size. Since .35/.75 = .4667, you can multiply the calculated result for total cells needed by .4667.

 

[jzamora3]

Basically, that pitch rate is .35 million cells per ml wort per °P. It is indeed a smaller than usual pitch rate (.75M for ales, 1.5M for lagers), but not crazy small. Is this a hefeweizen or Belgian brew by any chance?

To figure it out...

1. Convert batch size to liters
2. Divide OG gravity points by 4 to get ~°P (example gravity points would be 60 for a 1.060 OG = 15°P)
3. Multipy °P x liters x .35 to get billions of cells needed to pitch.

Example: 5g batch @1.060= 15°P x 18.9 liters x .35 = 99.2 billion cells needed.

Another way to do it would be to use yeastcalculator.com, set the type to Ale and enter your OG and batch size. Since .35/.75 = .4667, you can multiply the calculated result for total cells needed by .4667.

Awesome. Thanks for answering that. And yes you nailed it, it's a hefeweizen recipe. Prost!

 

[freisste]

Certain yeast act differently if stressed. Hefeweizen yeast will give a banana flavor (ester) if you pitch too few cells, pitch into high gravity, or ferment hot. On the other hand, if you overpitch and ferment cool and slow, you will get more clove (phenol).